Lemon Almond Cake

Preheat oven to 180ºC (355ºF). Line the base of a 10cm diameter cake tin and grease the sides.

Cream butter, lemon rind, and sugar with electric beaters until light in colour and smooth in texture. Add lemon juice, vanilla essence, almond essence and egg yolks to mixing bowl and continue to mix until well-combined.

In a separate bowl, beat egg whites on medium speed until they form soft peaks. Gently fold lemon mixture into egg whites. Once loosely combined, add baking powder, salt and half of almond meal. Once all ingredients are well incorporated, add remaining almond meal and fold through.

Transfer batter into prepared cake tin, and place in the centre rack of oven. Bake for 30 minutes, or until top is golden brown.