A rich almond meal lemon cake that's lush with lemon and topped with a sweet-tart glaze. Adapted from a wonderful recipe in Darina Allen's The Art of Country Cooking.
Preheat oven to 350°F. Grease a 9-inch springform pan
Whisk dry ingredients together and then whisk in the lemon zest. Make a well and add the lemon juice, egg yolks and butter and mix thoroughly to combine.
Pour into the prepared pan and spread evenly. Tap on counter to release any air bubbles.
Bake for 45+ minutes, until very lightly brown and cooked through. Cool completely on a rack before turning out.
Make Glaze
Whisk all ingredients together to form a smooth paste, adding more sugar if necessary. Spread across top of cake.