This zesty afternoon treat has always been a long favourite in many households, but adding an aromatic twist to this moist cake makes it simply irresistible.

Ingredients

For the Cake
125g butter
Zest of 1 lemon
1 tsp ground cardamom
110g caster sugar
300g self raising flour
Juice of 2 lemons
2 eggs
125ml soured cream
For the drizzle
85g caster sugar
Juice of 2 lemons

Instructions

• Preheat the oven to 180°C and lightly grease a 20cm round cake pan
• In a bowl using an electric mixer beat together the butter, lemon zest, ground cardamom and sugar until pale and creamy then beat in the eggs
• Stir through the sour cream and lemon juice then fold in the flour
• Pour mixture into the tin and bake for 40-50 minutes or until a skewer comes out clean
• Whilst the cake is cooling mix together the drizzle ingredients and pour onto the cake
• Leave to cool completely in tin before removing and slicing