LEMON AND HONEY BUNDT CAKE

Preparation 35 minutes Cooking 55 minutes Serves 12 Bundt tins can be found in stores such as johnlewis.com, divertimenti.co.uk and lakeland.co.uk.

FOR THE CAKE 300g self-raising flour, plus extra for dusting 150g butter, melted 100g caster sugar 150g clear honey 2 medium eggs 150ml soured cream juice and zest of ½ lemon FOR THE ICING AND DECORATION 1 lemon 100g granulated sugar 200g fondant icing sugar

1 Preheat the oven to 180°C (160°C fan oven) gas mark 4. Grease a 22cm bundt cake tin and dust it with flour.

2 Put all the cake ingredients into a mixing bowl and beat until smooth. Turn into the bundt tin and bake for 40-50 minutes or until golden and firm and a skewer inserted comes out clean. Allow to cool for 10 minutes (don’t worry if it sinks a little), then turn out and cool on a wire rack.

3 Using a potato peeler, pare the lemon rind and then cut into thin strips. Put the rind in a small pan with 100ml water and 50g of the granulated sugar. Boil for 5 minutes, then drain and dry the lemon strips on kitchen paper. Toss in the remaining sugar, place on a baking tray and leave to dry in the residual heat of the oven for an hour.

4 To make the icing, squeeze the juice from the pared lemon, and add enough of it to the fondant icing sugar to make a thick pouring consistency, Drizzle it over the cake and decorate with the lemon strips. The cake keeps for a week in an airtight container.