Hot Limoncello Cake with Cool Lemon Cream

• 1 large lemon, wax-free
• 120 g / 4 oz butter
• 1

Halve the lemon and cut a thin slice from each half and set them aside. Squeeze the juice from the lemon into a cup and and finely grate the zest into a mixing bowl. Add the butter and sugar to the mixing bowl and beat the mixture until pale and creamy. Beat in the eggs, one at a time, then fold in the flour and ground almonds with 1–2