Lemon Pound Cake

• 200 g castor sugar
• juice of 2 juicy lemons
• 250 g butter
• 150 g castor sugar
• 5 eggs (4 if very large)
• 2 tbsp gin – optional
• 250 g flour
• 1 tsp baking powder
• 100 g candied peel, chopped

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Preheat the oven to 180°C. Grate the zest from the lemon and add to the sugar and soft butter in a mixing bowl. (If you have a food processor, peel the lemon thinly and whirr with the sugar until the zest is finely chopped). Cream this mixture until it is pale and fluffy. Add the eggs, which should be at room temperature, one at a time, beating well between each addition. Squeeze the lemon and add the strained juice to the mixture. Sift the flour and baking powder and stir in gently. Stir in the candied peel. Scoop the mixture into a buttered and floured round 22cm cake tin. Bake at 180°C for 35-45 minutes until the centre of the cake is springy when pressed gently.

While the cake is baking, mix the syrup ingredients together. As soon as the cake is cooked, turn it out, right side-up into a dish with sides. Prick the top with a fork and pour the syrup slowly over the cake. As the cake cools, a light sugary crust will form over the top.