This simple delicious cake is Monika's speciality at the Wild Brumby cafe/restaurant/distillery in the Snowy Mountains, NSW.
Preheat oven to moderate (180 degC/160degC fan forced).
Grease and flour a 22cm Guggelhupf mould (or cake tin with hole in the middle).
Process the flour, almond meal, baking powder, sugar, butter and eggs in a food processor for about 1 minute - until just combined (do not over process). Stir in the zest and lemon juice.
Pour into the mould and bake for 45 - 55 minutes.
For the Icing: Combine juice of 1/2 lemon with sifted icing sugar - stir until smooth and ice the cake - be careful not to make it too runny.