We have the light and refreshing lemon flavour with the texture and slight nutty flavour from the almond meal. Topped with an optional lemon drizzle and you have yourself one seriously moist and dense bundt cake.
Preheat oven to 180°C (350°F). Grease and line a 20cm bundt cake tin.
Beat eggs, vanilla extract and brown sugar together.
Add the flour, almond meal and salt to the egg mixture and fold together.
Turn out of the tin after around 10 minutes of resting and poke little holes through the top with a skewer or fork prongs.
Mix the lemon juice and caster sugar together and pour over the top of the cake, ensuring the drizzle seeps into the little holes you have made.
Serve warm with cream or cold with a coffee!