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This cake is pretty much impossible to mess up, it鈥檚 really simple and packed full of vitamin C so you can pretend its healthy, its most definitely going to lift your spirits!

For the cake:

150g butter
150g caster sugar
zest of 3 lemons (finely grated)
3 large eggs
100g self raising flour
50g desiccated coconut
50g semolina
1 tsp baking powder
Optional additional flavours could include: 1 tsp caraway seeds/1 tsp fennel seeds/ handful raspberries/blackberries/strawberries)

For the syrup:

juice of 3 lemons
100g caster sugar

For the icing:

80g icing sugar
60ml limoncello/gin/milk whatever liquid you prefer

Method:

1: Make sure your butter is at room temperature, beat it together with the caster sugar until light and fluffy.
2: Add the eggs, one at a time making sure each egg is well beaten into the mixture before adding the next.
3: Add the lemon zest and mix well.
4: Combine the flour, semolina, coconut and baking powder and stir into the wet mix. If you are adding additional flavours or fruit add them now.
5:Pour the mixture into a loaf tin (mine holds 2L water for size guidance) that鈥檚 lined with greased baking paper.
6:Bake in an oven heated to 180C (fan) for about 45 minutes or until a skewer comes out of the centre clean.
7: Whilst the cake is baking combine your syrup ingredients in a saucepan and heat until boiling, simmer for a further 2 minutes.
8:Once the cake is cooked pierce it all over with a skewer or chopstick and whilst still in its tin pour over all the syrup, allow to cool completely.
9:Once the cake is complete;y cold remove it from the tin and peel away the baking paper, place on a plate, mix together your icing ingredients to make a thick paste then drizzle this all over the cake. Whilst it is still wet you can sprinkle over some edible flowers/coconut/lemon zest if you fancy.

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