What to do Preheat oven to 180°C ... Stir together the lemon juice and confectioners’ sugar for the lemon syrup. Carefully invert the cake pan, and transfer the cake to a cooling rack ...

Beat the remaining 100g/3½oz golden syrup, butter, sugar and lemon zest together in a large bowl until light and fluffy. Beat in half the eggs followed by half the flour and when well combined ...

The lemon syrup that is poured over these puddings just before you serve them gives it a delicious moistness and the fragrant citrus flavour is irresistible. It also works with oranges instead of ...

Layers of homemade sponge, lemon syrup, raspberry compôte, lemon curd and custard make this trifle irresistible. Sprinkle with pistachios to finish. Preheat the oven to 180C/160C Fan/Gas 4 and ...

Use a tart variety of lemon to give this cake a good citrus flavour. Elderflower cordial has a distinctive flavour which I really enjoy, but you could substitute with 1 teaspoon vanilla extract.

1. Add gin, lemon juice and simple syrup to a shaker tin, shake with ice and double strain into a champagne flute. 2. Top with champagne (about 2 oz) and garnish with a lemon twist. Note ...