250gr. unsalted butter, softened
1 cup sugar
2 tbsps. Lemon juice & 3 tsps. Lemon zest
3 big eggs
¾ cup ground almonds- slivered
2 ½ cup self-rising flour
1 big lemon
4 tbsps. Honey
1 cinnamon stick
Preheat the oven to 180 ° C.
Butter the cake tin, line the base with a disc of greaseproof paper, then lightly brush with a little more butter, including the sides.
Put the butter, the sugar and the lemon zest in a medium bowl and cream together until light and fluffy. Add the eggs. Gradually beat the eggs into the creamed mixture, making sure each addition of egg is incorporated before adding the next.
Sift the flour, almonds, lemon juice and the yogurt over the surface and fold into the creamed mixture, using a large metal spoon or spatula.
Pour the mixture into the prepared tin.
Bake in the middle of the oven for 45–55 minutes, or until rich golden brown.
Once the cake is cooked, remove it from the oven.
Meanwhile, to prepare the syrup, finely grate the lemon zest. Bring the sugar, water, honey and lemon zest to a simmer in a small saucepan. Reduce by half, to create a viscous syrup.
While the cake is still warm, prick the sponge a few times, right through to the base, using a skewer.
Pour over two thirds of the syrup and leave to cool in the tin for 20 minutes.
Transfer the cake to a serving plate.
Pour the remaining syrup over the top of the cake, just before serving.