WARRENS LEMON CAKE

The history of this cake is unclear, but it crops up consistently in bakery shops and old Irish cookery books and is often associated with weekend shooting, fishing or hunting parties. Its sharp distinctive flavour awakens a jaded palate and it makes an excellent pudding served with cream, but I admit to liking it best, sliced and eaten with a cup of tea at teatime.

You will need:
175g / 6oz butter
Grated zest of one large lemon
175g / 6oz caster sugar
2 extra tablespoons caster sugar
3 large eggs
Juice of one large lemon
175g / 6oz self raising flour
Preheat the oven to 180°C / 350°F / Gas Mark 4.

Serves 6-8

What to do:
Cream the butter and sugar together and add the eggs and flour alternately, a tablespoon at a time, beating in gently.

Finally add the lemon zest (reserving a remainder of the lemon) and pour the cake mixture into a greased and lined 900g / 2lb loaf tin.

Bake in the centre of the oven for approximately 50 to 60 minutes, until golden brown and firm to touch. A skewer inserted into the centre of the cake should come out clean.

Meanwhile strain the juice of the lemon and add it to the 2 tablespoons of caster sugar in a small saucepan.

Boil the mixture together for 2 minutes until the sugar is dissolved.

Remove the cake from the oven and leaving it in the tin, prick the surface lightly with a fine skewer.

Pour the lemon syrup over the cake, leaving it to become cold before turning onto a plate to serve