Limoncello drizzle cake

Method

1. Heat the oven to 180°C/160°C fan/gas 4. In a large mixing bowl, using a hand-held electric mixer, whisk the butter and caster sugar for 8-10 minutes until light and creamy.
2. Add the beaten eggs a little at a time, whisking between each addition until fully incorporated.
3. Once all the eggs have been added, gently fold in the almonds, flour, limoncello, lemon zest and baking powder using a large metal spoon. Spoon the mixture into the prepared tin and bake for 40-45 minutes until a skewer pushed into the centre of the cake comes out clean (when you lightly press the top of the cake it should spring back). Remove from the oven and leave to cool in the tin.
4. Put all the syrup ingredients in a small saucepan and heat gently to dissolve the sugar. Use a skewer to poke holes all over the surface of the cake. As soon as the sugar has dissolved, pour the hot syrup evenly over the warm cake and let it soak in.
5. Mix the lemon juice and granulated sugar, then spread on top of the cake. Leave to cool fully in the tin, then turn out the cake and slice to serve, or keep in a sealed container until ready to eat.