Lemon, Basil & Almond Cake

Set at The Lemon Gardens

20 minutes, plus 35–40 minutes baking · Serves 8

bright, tender and quietly summery

Ingredients

• For the cake:
• 170g unsalted butter, softened
• 150g caster sugar
• 3 eggs
• Zest of 2 lemons
• 1 tbsp lemon juice
• 170g ground almonds
• 120g self-raising flour
• 1 tsp baking powder
• 100ml milk
• 8 basil leaves, finely chopped
• For the syrup:
• 3 tbsp lemon juice
• 2 tbsp honey

Method

1. Heat the oven to 175°C and line a 20cm round cake tin.
2. Beat the butter and sugar until pale and fluffy. Add the eggs one at a time.
3. Stir in the lemon zest and lemon juice.
4. Fold in the ground almonds, flour and baking powder, then add the milk and basil.
5. Spoon into the tin and bake for 35–40 minutes until lightly golden.
6. Mix the lemon juice and honey, then spoon the syrup over the warm cake.

Essy note: Lovely with a little extra lemon zest on top and a pot of coffee nearby.