Cream butter and sugar together until pale and fluffy.
250 g unsalted butter, 250 g golden caster sugar
Grate in the lemon zest and cream some more.
1 organic lemon
Beat in the eggs one by one.
3 large eggs
Sift in the dry ingredients and stir gently until just incorporated.
200 g flour, 2 tsp baking powder, ½ tsp bicarbonate of soda (baking soda), 75 g ground almonds
Stir in the lemon juice.
Gently stir in the chocolate.
25 g dark chocolate
Spoon into a 23 cm cake mould or better still an I Love Cake mould.
Mix the demerara sugar and flaked almonds together then scatter over the top of the cake.
25 g flaked almonds, 2 tbsp demerara sugar
Bake at 180℃ (160℃ fan, 350℉, Gas 4) for 35 minutes or until a cake tester comes out clean. Leave to cool for 15 minutes, then turn out onto a wire rack covered in greaseproof paper to avoid the rack pattern being imprinted onto the cake. Leave to cool completely.
Notes
Stores well if kept cool in an air-proof tin for five days.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on serving size and exact ingredients used. Please refer to my nutrition disclaimer for further information.