Preheat the oven to 180 degrees
Cream butter and sugar until almost white.
Beat in the eggs, one at a time, adding a quarter of the flour after each addition
When all eggs and flour have been added, stir in the ground almonds, then the almond essence, lemon juice and zest.
Pour mixture into 21-23cm springform cake tin (lined on the bottom) and bake for approximately one hour. Check after 30 minutes and if it’s browning too quickly cover the top with foil.
Cool in tin for 5 minutes, and then remove onto a wire rack
Once cool, wrap well in foil for a couple of days before eating.