Serving suggestions: tripple Lemon & Almond cake. For the cake: gr. 150 soft butter - gr. 150 custer sugar - gr. 75 "lemon curd" - 2 large eggs - gr. 75 self-raising flour - gr. 75 ground almonds - for the drizzle: syrup gr. 125 custer sugar - juice of one lemon - for the icing: icing sugar, sifted - 1 - 2 tablespoons lemon juice, finely grated zest of one un-waxed lemon. Preheat the oven to 180° gas - 160° 4/fan. Place the butter, sugar, lemon curd, the eggs and the flour in a large mixing bowl. Using a hand held electric whisk, beat together to a light creamy batter. Fold in the ground almonds.Spoon into the prepared tin and bake for approximately 30 minutes until golden and springy to touch. Meanwhile mix together the caster sugar and lemon juice. Prick the surface of the warm cake with a skewer and pour on the drizzle syrup. Leave to cool. Sift the icing sugar into a mixing bowl. Add the lemon juice a little at a time, beating until the mixture is a smooth paste. Remove the cake from the tin. Carefully spread the icing on top, then dust with lemon zest.