TANGY LEMON BUNDT CAKE WITH LEMON GLAZE

Preheat the oven to 170°C (340°F). Grease and flour a 6 cup capacity bundt pan – mine was bigger than this, but it didn’t seem to matter.
Into the bowl of an electric mixer, pop in the butter, caster sugar (fine granulated sugar) and lemon zest and beat on medium–high speed until the mixture turns a pale creamy yellow. While still beating add the eggs in, one at a time.
Sift the self-raising flour and add the almond meal. Add half the flour/almond mix to the mixture along with half the lemon juice and fold in until just combined. Do the same with the remaining flour/almond mix and lemon juice.
Pour about half of the mixture into the bundt pan. Over top of that, spoon in an even ring of lemon curd around the middle of the cake mixture – don’t let the curd touch the sides of the pan though. Spoon over the rest of the cake mixture.
Bake in the centre of the oven for about 30–35 minutes depending on your oven (mine took closer to 45 minutes), or until a skewer inserted into the cake comes out nice and clean.
Cool in the pan for 10-15 minutes before placing on a wire rack to cool completely. Then carefully lift the cake onto a serving dish or platter.
For the lemon glaze, combine the icing sugar and lemon juice in a small bowl and mix well. Drizzle over the cake in rivulets. Serve with a dollop of whipped cream.