I topped it with a lemon syrup that I thought would accentuate the lemon already in the cake. I probably should have done an almond glaze, because that would make sense right? Since it's made from almond meal. It's a crumbly but tender nutty cake with subtle hints of citrus. With the syrup on top, it sweetens the cake A LOT and makes it extra irresistible.
Bella says hi.