In the absence of any real sunny, warmth, I’ve brought you a recipe that uses an ingredient that always reminds me of summer. But rather than the lemon being in a long, cool drink, this time it’s in a light, fluffy sponge cake.

Ingredients
140g plain flour
140g golden caster sugar
1 ½ teaspoons of baking powder
40g unsalted butter
1 ½ tablespoon of honey
juice and zest of one lemon, set aside some zest for the topping
110ml whole milk
1 medium egg

For the topping
4oz icing sugar
3 tablespoons of water

Grease and line a 20cm cake tin and preheat the oven to 150C.

I use a food processor for this, but you can equally make this by hand. Place all of the ingredients except the milk into a bowl minus. Mix until all of the ingredients are well combined and the mix becomes a little firm.

Slowly add the milk until well mixed. Pour into your tin and bake for about 20 minutes or until light golden brown.

While the cake is cooling, mix the icing sugar with one tablespoon of water and stir well. You’re looking for icing that will hold itself on top of the cake. If the icing is tough and won’t likely spread, add a further tablespoon of water.

Pour the icing on the cake, allow to set and then add a sprinkle of the leftover lemon zest.