Lemon and California walnut drizzle cake

Preheat the oven to 180ºC/160ºC Fan/Gas Mark 4. Grease and line the base of a 1kg loaf tin with non-stick baking paper.

Place 50g of walnuts in a food processor and blitz to a coarse powder, then chop a further 25g.

Whisk the butter and caster sugar together until pale and fluffy. Whisk in the zest of 2 lemons, then whisk in the eggs, one at a time. Fold in the flour, baking powder and prepared walnuts until you have a smooth batter. Spoon into the prepared tin and bake for 35-40 mins until golden and a skewer comes out clean.

Just before the cake comes out of the oven, mix the juice of 1 lemon with granulated sugar. Chop the remaining 25g of walnuts and stir into the syrup. Prick the cake with a skewer several times and drizzle over the lemon syrup. Allow to cool a little in the tin before removing, then allow to cool completely. Wrapped in foil, this cake will keep for 2-3 days.