Ingredients

Step by step

1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease a 20cm bundt or fluted ring cake tin with melted butter, sprinkle in the crumbs or flour and swirl around until they stick to the greased tin, tipping out any excess. This will help the cake release easily once baked.
2. Cream together the butter and sugar with an electric mixer until light and fluffy. This will take 4-5 minutes. Beat in the eggs, one by one, until well combined. Don’t worry if it splits a little.
3. Sift in the flour, baking powder and a pinch of salt, and stir together carefully on a very low speed, or with a spoon, until just combined.
4. Add the lemon zest and juice, vanilla and a splash of milk and mix in well.
5. Transfer the batter to the prepared tin and smooth out as much as possible. Bake for 45-50 minutes, or until a skewer inserted into the cake comes out clean.
6. Remove from the oven and leave in the tin until it has cooled enough to handle. Carefully place a wire rack over the tin and tip it over to release the cake. Leave to cool completely. For the best result, store overnight in a cake tin to let the flavour and texture of the cake develop.
7. To make the icing, mix enough lemon juice (start with 2 tablespoons) into the icing sugar to give a thick but pourable icing; if it is too runny, add more icing sugar.
8. Pour the icing over the cake and scatter over the lemon zest. Decorate with herb sprigs or mini chocolate eggs, as you prefer.
   
   Recipe by: Ren Behan

Serve with

Raspberry rose ripple ice cream