Lemon & Almond Cake

1hr 20min · 8 servings Ingredients: For the Cake: • 275g (91/2oz) unsalted butter • 275g (91/2oz) golden caster sugar • 5 large eggs, beaten • 275g (91/2oz) self-raising flour • 2tsp baking powder • 50g (2oz) ground almonds • finely grated zest 2 lemons For the Cream Cheese Frosting: • 125g (41/2oz) softened unsalted butter • 350g (12oz) Philadelphia full-fat cream cheese • 250g (9oz) icing sugar, sifted • finely grated zest 1 lemon • 1tbsp lemon juice • Toasted almonds • 175g (6oz) almonds, toasted For the Candied Lemons: • 1 cup granulated sugar • 1 cup water • 2 tbsp. fresh lemon juice • 2-3 lemons sliced to 1/8-inch thickness Instructions: For the Cake: • Preheat your oven to 180C (350F). Line two 8” cake tins with baking paper. Set aside. • Add the butter