Preheat your oven to 170c / 340f, and line a 2lb loaf tin with baking paper.
In a mixing bowl, mix together butter and sugar until creamy and fluffy.
175 G Butter, 175 G caster sugar
Whisk in eggs one by one, and add in the vanilla extract, lemon zest and juice.
3 Large Eggs, 1 teaspoon Vanilla extract, 1 Lemon zest, Juice of half a lemon
Now, fold in the flour, ground almond, and mix until combined.
200 G Self-rising flour, 50 G Ground almond
Pour the batter into the loaf tin and bake for 50-55 minutes.
Allow it to cool for 15 minutes before removing it from the tin.
Notes
I prefer to flavor my lemonMadeira Cake with fresh lemon juice and zest for better results. I also like to line my loaf tin with parchment paper to take the cake out easily.