• Preheat the oven to 170°C (340°F).
• Grease a round cake pan or cake ring and line the bottom with parchment paper.
• In a mixing bowl, cream the softened butter and sugar until smooth and well combined.
• Add the eggs one at a time, mixing well after each addition.
• Gently stir in the almond flour, without overmixing.
• Add the vanilla extract, rum, or orange blossom water.
• Sift in the flour and baking powder.
• Mix gently just until combined. Do not whisk or overwork the batter.
• Pour the batter into the prepared pan and smooth the top.
• Bake for about 45 minutes, depending on your oven, until the cake is golden and a toothpick inserted into the center comes out clean. Be careful not to overbake, as the cake can brown too much and may burn.
• Unmold the cake onto a wire rack and let it cool completely before icing the top.

The icing

• Sift the powdered sugar into a bowl, then add the lemon juice gradually, whisking well. Do not add the liquid all at once so you can control the consistency of the icing.
• The suggested amount usually works perfectly, but adjust if needed. The icing should be smooth and spreadable. When you dip a finger into it, it should coat the finger without dripping.
• Spoon a small amount of icing into the center of the cake, then gently spread it toward the edges using the back of a spoon. Add the remaining icing little by little. If any icing runs over the sides, simply wipe it away gently with your finger.
• If you follow the instructions, the glaze won’t run. Glaze the cake quickly, as the glaze sets fast.