Recipe donated by Helen Ward.
Preheat oven to 160°C (fan forced). Grease and line a 20cm cake tin or Bundt pan with baking paper.
With an electric mixer, beat together the butter, sugar and lemon zest until light and fluffy.
In another bowl, whisk together the plain flour, almond flour, baking powder and salt.
To the butter mixture, add 1 egg and 1/3 of the flour mixture, then mix and repeat 2 more times. Finally add lemon juice and combine.
Transfer batter into cake tin and bake for 35-40 minutes until a skewer inserted into the middle of the cake comes out clean.
Leave cake to cool in the tin while preparing the lemon syrup.
Lemon Syrup: In a small saucepan, combine the sugar with lemon zest and lemon juice and stir gently over a low heat until sugar has dissolved and remove from heat.
With a skewer, prick the top of the lemon cake all over and spoon the syrup over the top.
Allow to soak for 10 minutes, then remove the cake from the tin and transfer to a metal cooling rack to cool completely.
Lemon Glaze (optional step): In a medium size bowl, whisk together icing sugar, lemon zest and lemon juice until a thick but pourable consistency is reached. Pour this over the cooled lemon cake and allow to set for 5 minutes before cutting.