Lemon drizzle cake | Women's Weekly Food

Ingredients

• 150 gram butter, softened
• 1 teaspoon vanilla extract
• 2 teaspoon finely grated lemon rind
• 1 cup (220g) caster sugar
• 3 eggs
• 2 cup (240g) ground almonds (almond meal)
• 3/4 cup (110g) self-raising flour
• 1/2 cup (110g) caster sugar, extra
• 1/3 cup (80ml) lemon juice
• Lemon glaze
• 1 cup (160g) icing sugar
• 1 1/2 tablespoon lemon juice, approximately