Place the flour, almonds and bicarb in a large bowl and stir well. Or place them in a stand mixer and mix together until well combined
Pre-heat the oven to 180 degrees/160 degree fan/gas 4 and line a 12 hole muffin tray with cases
In a separate bowl (or empty the stand mixer bowl and use that) whisk the sugar, syrup and eggs for 5 minutes until pale and fluffy
Add the oil slowly along with the zest or 2 lemons and juice of 1 lemon
Finally fold in the flour mixture and divide between 12 muffin cases
Bake in the pre-heated oven for around 20 minutes until springy to the touch
Whilst the cakes are baking make the sugar syrup by placing all the ingredients into a small pan over a low heat
Bring slowly up to the boil, stirring to dissolve the sugar if using
Once boiling remove from the heat and discard the elderflowers
Once the cakes are cooked remove them from the oven and spike around 6 holes in the top of each using a skewer
Divide the sugar syrup between the cakes and allow to cool
Sprinkle with a little sugar before serving if you wish