Nigella's Damp Lemon -&- Almond Cake

Ingredients
1 cup butter
3/4 cup sugar
4 large eggs
1/3 cup cake and pastry flour
1 1/3 cups ground almonds
1 tsp almond extract
zest and juice of two lemons

Directions
Preheat the oven to 350F; spray heat proof silicone with baker's joy

Cream together the butter and the sugar until almost white. Beat in the eggs, one at a time, adding a quarter of the flour after each addition. When all the eggs and flour have been incorporated, gently stir in the ground almonds, then the almond extract, lemon zest and juice. Pour the mixture into the mini cake pan -bake about 20 minutes.
The cake is ready when the top is firm and a skewer comes out clean when inserted in the center of the cake. Don’t overbake the cake or it won’t be damp.
Remove the cake from the oven and let it stand for 5 minutes in the pan; then turn out onto a wire rack and leave till cool.
Glaze:
juice of one lemon
1/3 cup powdered sugar
drizzle over cakes - makes them very very lemony