Preheat the oven to 200C/ 180C fan/gas 6. Brush a 450g loaf tin with a little oil and line the base with baking parchment. Mix together the flour, caster sugar, baking powder and lemon zest.

Bake the loaf for 60-70 minutes or until peaked, golden brown, and a toothpick inserted into the centre comes out clean. Set aside to cool completely. When cool, prepare the glaze.

I had a lovely yogurt and raspberry cake in a delightful café, The Field Kitchen in Nettlebed, near Henley, and couldn't get it out of my head. This is my version.

Method 1. Preheat the oven to 180C. Sift the flour, salt and baking powder into a small bowl, and then set aside the dry ingredients for now. 2. Zest a lemon and add the zest and sugar to a large ...

Raw-cacao, raspberry and pistachio freezer bars (left) Mix 100ml coconut oil (at room temperature), 100ml maple syrup, 75g coconut butter, 150g chopped pistachios, 150g raspberries, 150g chopped ...

Grease and line a two pound loaf tin with baking paper. Place the plain flour, caster sugar, the 100 grams of demerara, baking powder, and the lemon zest into one bowl.

Ingredients 250g plain flour 2 tsp baking powder pinch of salt 115g soft butter 255g castor sugar zest of 1 large lemon, finely grated 2 large eggs 100g full-fat plain yoghurt (make your own with ...

250g/9oz ½ tsp ½ tsp 125g/4½oz 1½ tbsp edible lavender 2 unwaxed , finely grated zest only 2 large free-range 200g/7oz plain, full-fat 100g/3½oz unsalted , melted ...

Finally, fold in the lemon zest. Pour into the loaf pan and bake in the oven for 45-50 minutes until risen and golden and a skewer inserted comes out clean.

The batter for this cake – which is made by simply stirring the ingredients together – is one I bake again and again, flavouring it in different ways.

Start by lining a 450g loaf tin with clingfilm, ensuring it overlaps the sides. Lightly whisk the cream until the whisk leaves a trail. Add the lemon zest and juice, along with half the jar of ...

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