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.

To make the lemon syrup, combine the sugar and lemon juice in a small saucepan, stirring over medium heat until the sugar has dissolved and you have a beautiful smooth syrup.

Once the cake is baked, allow it to cool in the tin for 10 minutes, then turn out onto a cooling rack. Slowly drizzle over the warm lemon syrup, allowing it to soak into the cake. Leave the cake to cool completely before dusting with icing sugar and sprinkling with toasted almonds. Serve with double cream or crème fraîche.

Depending on the size of your cake/bundt tin you may have some batter left over, which you can use to make madeleines. Generously grease madeleine tins (mini or standard size) and divide the batter between the shell molds, taking care to only half fill them. Bake the mini madeleines for 7 minutes at 170°C and the medium madeleines for 12 minutes. Loosen the madeleines from the shell molds while they are still warm and leave to cool on a cooling rack before serving. Dust with icing sugar.