Crunchy lemon drizzle cake

Need something to keep your afternoon cuppa company? Try Fiona Cairns' lemon drizzle cake. Moist sponge doused in lemon syrup with a wonderfully crunchy top

Serves 6

• 175g unsalted butter, softened, plus more for greasing
• 175g self-raising flour
• Pinch of salt
• 2 eggs, lightly beaten
• 175g golden caster sugar
• Zest, finely grated, and juice of 1 large unwaxed lemon

For the topping

• Juice of 1 large lemon
• 100g white granulated sugar

1. Preheat the oven to 180ºC/gas mark 4. Lightly butter an 18cm diameter, 7.5cm deep, round springform tin and line the base and sides with baking parchment.

2. Sieve the flour and salt into a bowl and set aside. Melt the butter in a small pan and set aside to cool slightly. Using the whisk attachment of an electric mixer, or a bowl and electric whisk, beat the eggs and sugar together until very light and fluffy (this may take 5 minutes). Blend in the melted butter; then very gently fold in the flour and zest. Finally, slowly fold in the juice.

3. Pour the batter into the tin and bake for 30–35 minutes or until the cake springs back to the touch, or a skewer inserted into the centre comes out clean.

4. Meanwhile, make the crunchy topping by simply mixing the juice and sugar together in a small bowl. Immediately the cake comes from the oven, prick tiny holes all over it with a fine skewer or cocktail stick. Pour the lemon syrup evenly all over the surface. Leave to cool completely in the tin.