Preheat your oven to 170°C and generously grease a bundt cake tin.
Using an electric mixer, beat the butter and the sugar (from the kit) on high speed until pale and creamy. While mixing at a lower speed, add the eggs one at a time, making sure that each egg is well combined into the mixture before you add the next one. Add the ground almonds and lemon zest and mix through.
Add the cake mix and milk, bit by bit, alternating between the two, and mix until well combined and smooth.
Pour the cake batter into the prepared bundt cake tin and bake for 45-50 minutes or until cooked when tested with a skewer.
Leave to cool in the tin for 10 minutes and then turn out onto a cooling rack. Leave to cool completely before during with icing sugar and sprinkling with toasted almonds.
Serve with double cream or creme fraiche.
Preheat your oven to 170°C and generously grease a bundt cake tin.
Using an electric mixer, beat the butter and the sugar (from the kit) on high speed until pale and creamy. While mixing at a lower speed, add the eggs one at a time, making sure that each egg is well combined into the mixture before you add the next one. Add the ground almonds and lemon zest and mix through.
Add the cake mix and milk, bit by bit, alternating between the two, and mix until well combined and smooth.
Pour the cake batter into the prepared bundt cake tin and bake for 45-50 minutes or until cooked when tested with a skewer.
Leave to cool in the tin for 10 minutes and then turn out onto a cooling rack. Leave to cool completely before during with icing sugar and sprinkling with toasted almonds.
Serve with double cream or creme fraiche.
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