Lemon sponge cake

• unsalted butter↗175g g

  softened, plus extra for the tin

• golden caster sugar↗175g g
• large eggs↗3
• large unwaxed lemons↗3

  zested, plus 4-4 ½ tbsp juice

• self-raising flour↗250g g
• baking powder↗½ tsp tsp
• Greek yogurt↗100g g
• icing sugar↗400g g
• lemon zest↗

  or candied peel, to serve (optional)

• large lemons↗2
• granulated sugar↗200g g

Step-by-step instructions

1. 1

   Heat oven to 170C/150C fan/gas 3. Butter a deep, loose-bottomed, 18cm cake tin and line the base with baking parchment.

2. 2

   Beat the butter and caster sugar together with an electric whisk until fluffy and pale in colour. Crack the eggs in one at a time, beating well after each addition, then stir in the lemon zest. Fold in the flour, baking powder and ½ tsp salt, then fold in the yogurt.

3. 3

   Spoon the mixture into the lined tin, smoothing the top with a spatula. Bake in the centre of the oven for 50-55 mins, or until golden brown on top and firm to the touch. Cool in the tin for 10 mins before turning out onto a wire rack to cool completely. Will keep in an airtight container for up to four days, or in the freezer for up to a month.

4. 4

   When you’re ready to decorate, sieve the icing sugar into a bowl and beat in enough of the lemon juice to create a thick icing. Set the cake on a serving plate or cake stand, then spoon over the icing, allowing it to drip down the sides a little. Top with the lemon zest or candied peel, if using (see below), and cut into generous wedges to serve.

5. 5

   To make candied lemon peel, peel large, wide strips from the lemons using a vegetable peeler. Remove any pith with a knife, then julienne the peel into very thin matchsticks. Tip the granulated sugar into a saucepan with 200ml water and set over a medium heat until the sugar has dissolved. Add the lemon peel and simmer gently for 15 mins, then scoop the peel out using a slotted spoon and set on a piece of kitchen paper to cool. Use to decorate the top of your cake.