Step 1

Preheat your oven to 180C.

Step 2

Line the base and grease the sides of a 10cm diameter cake tin.

Step 3

Cream 100g butter, lemon zest and sugar together with electric beaters until light in colour and smooth in texture. Add your lemon juice, vanilla essence, almond essence and 2 egg yolks to mixing bowl and continue to mix until well combined.

Step 4

In a separate bowl, beat your egg whites on medium speed until they form soft peaks.

Step 5

Gently fold your lemon mixture into your egg whites. Once loosely combined, add in baking powder, salt and 1/2 your almond meal. Once combined, add the rest of your almond meal and fold until well combined.

Step 6

Transfer your batter into your pre-prepared cake tin and place in the centre rack of the oven to bake for 30 minutes, or until the top is golden brown.