125g butter, chopped

2 teaspoons grated lemon zest

1 cup caster sugar

4 eggs

1 3/4 cups of
ground almonds

1 cup self raising flour, sifted

1/4 cup lemon juice

3/4 cup of sugar

1. Preheat the oven to
160deg C.

2. Lightly grease a 12 x 1/2 cup capacity muffin tray.

3. Place the butter, lemon zest and sugar in a bowl and beat until light and creamy. Add the eggs one by one and beat well.

4. Lightly fold through the ground almonds and flour with a wooden spoon.

5. Spoon the mixture into the muffin tray and bake for 20 minutes or until the cakes are golden and cooked when tested with a skewer.

6. Gently remove the cakes from the tray while still hot. Combine the lemon juice and sugar, pour a little over each cake. Resist them for three minutes while you put the kettle on.

7. Serve them warm with a pot of Inspiration Tea.