Lemon drizzle cake cubes

Grease a 20cm (8") round spring-form tin and line the base and sides with baking parchment. Pre-heat the oven to 180ºC (160ºC fan, gas mark 4). How to line a round cake tin video Finely grate the rind from the lemons, squeeze the juice and reserve for glaze.

Sieve the flour and baking powder into a bowl, stir in the sugar than add the margarine. With an electric hand whisk, beat until the mixture looks like fine crumbs.

Beat together the lemon zest, eggs and cream then add to the flour mixture and beat together.

Pour into the prepared tin and bake in the middle shelf of the oven for 50 mins, or until a skewer inserted in the middle comes out clean. Remove from the oven and makes several pricks with a cocktail stick over the top of the cake.

Mix together the lemon juice and sugar for the glaze and spoon evenly over the warm cake. Leave to cool in the tin.

Either serve with fresh fruits as a dessert or simply enjoy with a cup of tea or coffee. Store in an airtight tin for 3-4 days.