Pour the syrup over while the cake is still warm and serve with crème fraîche / Lisa Barber
Serves 8-10

Perfect for afternoon tea, this moist and slightly sharp cake is completely moreish.

1 lemon
225g/71/2oz caster sugar
260g/81/2oz self-raising flour
A small pinch of salt
1 tsp baking powder
260g/81/2oz softened, unsalted butter
5 medium eggs

For the syrup

150g/5oz caster sugar
The juice of one lemon

Preheat the oven to 160C/325F/Gas3. Line an eight-inch cake tin with baking parchment. Now zest and juice the lemon.

Place the sugar and zest into a food processor and pulse. Sift the flour, baking powder and salt into the processor, then add the butter.

Keeping the machine running, add the eggs one by one. Process until smooth then pour the cake mixture into the prepared cake tin. Smooth the top and place in the oven.

Bake for one hour or until a skewer comes out clean when the centre is pierced.

While the cake is cooking, make the syrup by simply mixing the lemon juice and sugar together. When the cake is cooked, remove from the oven and pour the syrup over while the cake is still warm. Serve with crème fraîche.