Recipe for an Intensely Lemony Cake by Diana Henry

Diana Henry, a celebrated cookery writer for The Telegraph and award-winning author, has shared a recipe for a lemon cake designed to offer a more sophisticated flavor profile. This version aims for a pronounced citrus taste, differing from simpler loaf cakes or those with heavy buttercream. The recipe includes steps for creating a lemon-infused sugar, incorporating sour cream and lemon juice into the batter, and applying a syrup and optional glaze. Instructions detail preparation in a loaf tin, baking at 170C (or 160C fan), and techniques for ensuring the syrup penetrates the cake. Henry notes that the icing can be omitted for a less sweet result, and the cake can be finished with just a dusting of icing sugar. The recipe is part of her regular contributions, which range from quick family meals to memorable dishes for gatherings.