Lemon and Almond Cake with Amaretto | Dessert Recipes | Woman & Home
You can freeze the sponges for up to a month. This fabulous cake will keep for two days, decorated, in the fridge
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Ingredients
- 275g (91/2oz) unsalted butter
- 275g (91/2oz) golden caster sugar
- 5 large eggs, beaten
- 275g (91/2oz) self-raising flour
- 2tsp baking powder
- 50g (2oz) ground almonds
- finely grated zest 2 lemons
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