Lemon loaf

It took me quite some time to perfect this simple lemon loaf. I grew up eating Mr Kipling lemon slices with my family, sharing the M&S lemon loaf with friends and associating citrus sponges with comfort. Now that I can make my own version, it’s my go-to when taking a cake along with me when visiting friends and family.

SERVES 8!10 PREP 25 mins COOK 55 mins EASY V

75g butter, melted, plus extra

for the tin

3 eggs

225g caster sugar

100g double cream 180g self-raising "lour 3 lemons, zested

For the syrup

75g caster sugar

2 lemons, juiced (using the zested

lemons, above)

For the icing

100g icing sugar

1#½ tbsp lemon juice pared lemon zest, to decorate

1 Heat the oven to 160C/140C fan/ gas 3. Butter and line a 1-litre loaf tin. Whisk the eggs and sugar together using an electric whisk for 2-3 mins until pale, being careful not to over-beat the mixture.

2 Stir the double cream into the melted butter, then slowly pour into the egg mixture and combine with a spatula. Sift the flour and a pinch of salt together and fold through the egg mixture. Add the lemon zest, then pour into the prepared tin. Bake for 45-50 mins, covering with foil if it gets too dark. 3 Meanwhile, for the syrup, heat the sugar and 100ml water in a pan for 2 mins, add the lemon juice, then remove from the heat. Remove the cake from the oven and set aside to cool a little in the tin.

4 Remove the cake from the tin, then poke holes in the cake with a skewer and drizzle over the warm syrup. Set aside to cool completely. 5 For the icing, whisk together the icing sugar and lemon juice. Pour over the cooled cake, then top with the pared lemon zest.

PER SERVING 354 kcals • fat 13g • saturates 8g • carbs 54g • sugars 40g • "ibre 1g • protein 4g • salt 0.4g