Sticky lemon drizzle wreath cake

This is super-easy to make, slices brilliantly and tastes wonderfully citrussy.

SERVES 12

✿ 300g (10oz) unsalted

butter, melted

✿ 350g (12oz) caster sugar

✿ 100g (3½oz) runny honey

✿ 4 eggs

✿ 300g (10oz) Greek yogurt

✿ Zest of 3 large lemons

✿ 1tsp vanilla extract

✿ 450g (1lb) plain flour

✿ 2tsp baking powder

FOR THE SYRUP:

✿ 75g (2½oz) sugar

✿ 2tbsp lemon juice

FOR THE GLACÉ ICING:

✿ Juice of a lemon

✿ 200g (7oz) icing sugar

✿ 30g (1oz) pistachios, roughly chopped

✿ 30g (1oz) dried cranberries

✿ 225g (8oz) raspberries or other berries

✿ edible glitter

YOU WILL NEED:

✿ a 24cm (9½in) ring tin

1 Preheat the oven to 160C/ Gas 3. Whisk together the butter, sugar, honey, eggs and yogurt, along with the lemon zest and vanilla. In a separate bowl, sieve together the flour and baking powder. Fold the dry ingredients into the wet mixture. Oil the tin, spoon the mixture into it, place on a baking sheet and bake in the oven for 1hr or until cooked through. Transfer to a wire rack.

2 Make the syrup by putting the sugar and lemon juice plus 75ml (3fl oz) water in a small pan and heating until the sugar has dissolved.

While the cake is still hot, brush the syrup all over the cake.

3 When the cake is cool, make the glacé icing: gradually add a little lemon juice to the icing sugar, stirring all the time – you want a lovely, thick paste. Drizzle over the cake and decorate with the chopped pistachios and dried cranberries. Fill the centre with berries and sprinkle with edible glitter.