Preheat oven to 170°C and grease and line a 9-inch cake tin with baking paper or use a standard 2L loaf tin
Cream butter and sugar together until light and fluffy, about 5 minutes
Add one egg and beat until combined, then add another egg
Add flour, baking powder, bicarbonate of soda, salt and ground almonds, and mix together
Crack in the last egg and mix in
Stir in milk, almond extract and lemon zest, being careful not to over mix
Pour batter into the baking tray and spread evenly
Bake for 40-45 minutes or until golden on top and a skewer inserted comes out clean
While cake is still hot, gently prod over with a toothpick
Mix together lemon juice and caster sugar for the drizzle
Pour lemon drizzle all over the hot cake and leave to cool
Store covered for up to 3 days
