LEMON DRIZZLE CAKE

Warne’s Model Cookery And Housekeeping Book, published in 1868, has one of the earliest recipes for lemon cake, which calls for just four ingredients: eggs, flour, sugar and grated lemon peel. This version is more elaborate yet just as traditional. Carson the butler (inset, with assistant cook Daisy) would have approved.

Serves 8

For the cake

115g (4oz) unsalted butter, plus extra for the tin

185g (6½oz) self-raising flour, plus extra for the tin

l 1tsp baking powder

l ½tsp salt

l 150g (5½oz) caster sugar

l 1tbsp grated lemon zest

l 3 eggs

l 120ml (4fl oz) milk

l 1tsp vanilla extract

For the syrup

l 3tbsp fresh lemon juice

l 3tbsp caster sugar

For the glaze

l 60g (2¼oz) icing sugar

l 1tbsp lemon juice

llTo make the cake, preheat the oven to 190°C/fan 170°C/gas 5.

Butter a 900g (2lb) loaf tin, then dust with flour, tapping out the excess. Sift the flour, baking powder and salt into a bowl. In another bowl, using an electric mixer, beat the butter, caster sugar and lemon zest on a medium-high speed for about 3 minutes until light and fluffy. Add the eggs, one at a time, beating after each addition. Add the milk and vanilla and beat until blended. On a low speed, add the flour mixture and beat just until blended.

Transfer the mixture to the tin and smooth the surface. Bake for about 55 minutes until golden brown and a skewer inserted into the centre comes out clean. Leave to cool in the tin on a wire rack for a few minutes, then turn out onto the rack. Turn the cake on its side to cool while you make the syrup.

Place the lemon juice and caster sugar in a pan over a medium heat. Bring to a simmer, stirring to dissolve, then simmer for 2 minutes until syrupy. Remove from the heat. Using a skewer, pierce the sides and the bottom of the warm cake with holes about 2.5 cm deep. Brush the cake with the syrup so it seeps into the holes.

To make the glaze, mix the icing sugar and lemon juice until smooth. When the cake is cool, turn it right-side up on a serving plate and drizzle the glaze over the top. Leave to stand for 15 minutes, until set, then serve.