For the topping;
1 lemon
2 tbsp caster sugar
4 tbsp water

For the cake batter;
200g unsalted butter, softened
Zest and juice of 3 large lemons
150g caster sugar
4 eggs at room temperature
150g (1 cup) plain flour
1 cup (125g) almond meal
1 tsp baking powder

For the syrup;
2 tbsp caster sugar
Juice of one lemon

Preheat oven to 180C and grease and line a loaf tin (about 25x11X7cm). 

For the topping, thinly slice the lemon and place in a small saucepan over medium heat with the sugar and water. Cook for about 10 minutes, or until the lemon slices are completely soft and sitting a syrupy puddle (add a little more water if you think it necessary). Arrange slices and drizzle the little bit of remaining syrup across the base of your loaf tin.

For the cake, combine the butter, lemon zest and sugar in the bowl of an electric mixer and beat until pale and fluffy. Add the eggs, one at a time, beating well between each addition. Now sift together the flour, almond meal and baking powder and fold through the batter. Finally fold in the lemon juice (don’t worry if the mixture looks like it’s curdling a little). 

Spoon batter into the cake tin, being careful not to move around the lemon slices too much. Place in the oven for 45 minutes or until the cake feels springy to touch and has begun to pull away from the tin’s sides. 

Right towards the end of the cake’s cooking time, combine the syrup ingredients in a small saucepan and bring just to simmer, cooking until the sugar has dissolved. 

Remove cake from the oven and turn onto a serving platter, pour over the syrup and serve warm or at room temperature.