Chef’s tip: To add something special, mix some icing sugar with lemon juice, grate in a small amount of lemon zest and decorate the top of the cake with lines/squiggles.

Ingredients for the cake

• 225g unsalted butter
• 225g caster sugar
• 4 eggs
• Grated zest of 1 lemon
• 225g self-raising flour

Ingredients for the drizzle

• Juice of 1.5 lemons
• 85g caster sugar

Method

• Preheat oven to 180C (160C fan, gas mark 4)
• Beat the butter and sugar together
• Mix in the eggs one at a time
• Mix in the flour and then the lemon zest
• Bake for 45-50mins
• Mix together the drizzle, poke some holes in the top of the cake and drizzle the drizzle in a drizzly way to cover the whole cake. It will go nice and sugary/crunchy on top.