Easter Lemon Cake with Lemon Drizzle & Zesty Glaze

1. Preheat your oven to 180°C / 350°F. Grease a 20cm round cake tin and line the base with baking paper.

2. In a large bowl, beat the softened butter and sugar together until pale, light and fluffy — about 3–4 minutes with an electric mixer or a good bit of elbow grease with a wooden spoon.

3. Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a spoonful of the flour and keep going.

4. Fold in the plain flour and baking powder with a spatula or large metal spoon until just combined — don't overmix. Stir in the lemon zest, lemon juice and milk to loosen the batter slightly. It should fall slowly from the spoon.

5. Pour the batter into the prepared tin and smooth the top. Bake for 35–40 minutes, or until a skewer inserted into the centre comes out clean and the top is golden.

6. While the cake is baking, make the drizzle: stir together the lemon juice and caster sugar in a small bowl. You don't need to dissolve the sugar fully.

7. As soon as the cake comes out of the oven, use a skewer or cocktail stick to poke holes all over the top. Pour the lemon drizzle slowly over the hot cake so it soaks right in. Leave the cake to cool completely in the tin.

8. Once cool, make the glaze: sift the icing sugar into a bowl and stir in lemon juice a tablespoon at a time until you have a thick, pourable consistency.

9. Turn the cake out onto a serving plate and pour the glaze over the top, letting it drip naturally down the sides. Decorate with lemon zest curls, mini sugar-coated Easter eggs or edible spring flowers if you like.

10. Leave the glaze to set for 15 minutes before slicing and serving.