Recipe from Gordon’s wifey, apparently. I must say, a keeper, it’s surprisingly fluffy, light and moreish. And easy to make too.  Kitchen Aid creamed 115 g of soft butter and same amount of sugar for me, I added 2 eggs, a zest of 1 lemon and 2 tbsps of yuzu juice, now available to people who don’t work in Dinings any more- courtesy of Waitrose.  Tiny bottle costs a kidney, of course, but there is no flavour like yuzu, so hey, every now and then one splashes out. 🙂

Err, the cake. Self raising flour in the same amount like sugar and butter went into the mix, all nice and pale, all this to the lined long tin and into the oven for 45 minutes in 180 degrees.  When baked I spiked it all over and poured over the lemon and yuzu syrup, made by simply mixing a juice of 1 lemon, whatever yuzu I had left and lots of sugar,some icing, some caster.

It is sooooo going to be enjoyed this evening with a cup of tea!