LEMON DRIZZLE

This is our version of the classic drizzle cake. Originally we made the recipe with oranges, but thanks to our good friend Laurrie we have a constant supply of beautiful lemons. We were going to make the traditional version, but in a moment of one-upmanship, wondered what would happen if we topped the beauty with caramel-crusted lemon slices and a thick drizzle of sticky, sharp and tangy lemon icing. Well, now we know.

MAKES ONE 22 CM (8½ INCH) CAKE

220 g (7¾ oz) caster (superfine) sugar

2 lemons, thinly sliced

375 g (13 oz) plain (all-purpose) flour

1 teaspoon baking powder

90 g (3¼ oz) polenta

3 eggs

125 g (4½ oz) crème fraîche or sour cream

250 g (9 oz) butter, melted

thick (double) cream, to serve

LEMON ICING

200 g (7 oz) icing (confectioners’) sugar

grated zest and juice of 1 lemon

Preheat the oven to 180ºC (350ºC/Gas 4). Line a 22 cm (8½ inch) cake tin with baking paper.

Put the caster sugar in a heavy-based saucepan over medium heat and melt to make a caramel, tipping the pan from side to side occasionally. Pour the caramel into the cake tin to coat the bottom, then place the lemon slices around the base of the tin, in concentric circles.

Combine the flour, baking powder and polenta in a mixing bowl, making a well in the centre. Add the eggs and crème fraîche to the well, add the melted butter and stir until smooth and free of lumps.

Spoon the batter into the cake tin, onto the lemon slices. Bake for 50 minutes, or until a skewer inserted into the middle of the cake comes out clean.

Leave to cool in the tin for 10 minutes, before inverting onto a serving plate.

Once cooled, make the icing. Sift the icing sugar into a bowl, then mix in the lemon zest and juice to give a thickish icing. Spoon onto the top of the cake, make tea, find friends, and enjoy with dollops of thick cream.

The cake will keep in an airtight container in a cool dark place for 3–4 days; the un-iced cake can be frozen for up to 1 month.