Lemon cake served with a goats’ cheese cream, lemon curd, sugared almonds and roasted rhubarb

Ingredients

• 75g/2½oz unsalted butter, plus extra for greasing
• 3 medium free range eggs
• 2 lemons, zest and juice only
• 200g/7oz caster sugar
• 75g/2½oz crème fraîche
• 150g/5½oz plain flour
• 1 tsp baking powder
• 75g/2½oz icing sugar
• 1 lemon, juice only
• 300g/10½oz rhubarb, cut in 2cm/¾in pieces
• 1 tbsp caster sugar
• 1 orange, juice only
• 4 lemons, zest and juice
• 110g/4oz butter
• 175g/6oz caster sugar
• 4 free-range eggs, beaten
• 110g/4oz mild soft goats' cheese
• 50ml/2fl oz double cream
• 2 tbsp icing sugar
• 100g/3½oz candied almonds
• 4 tbsp lemon balm leaves or baby basil leaves