Lemon gingerbread drizzle cake

Method

• step 1

  Heat the oven to 180C/160C fan/gas 4. Lightly oil a 900g loaf tin and line with baking parchment. Put the oil, buttermilk or yogurt, the milk, treacle, eggs, both sugars, the lemon zest and a pinch of salt in a large jug, and whisk until smooth.

• step 2

  Tip the flour, cinnamon, ginger and cloves into a large bowl, and stir to combine. Pour the wet mixture into the flour mixture, and stir until smooth. Scrape the batter into the tin and level the surface. Bake for 45-50 mins, or until the sponge is well risen and a skewer inserted into the centre comes out clean. If any wet batter clings to the skewer, return the tin to the oven for 5 mins, then test again.

• step 3

  Leave the sponge to cool in the tin for 10 mins, then carefully lift onto a wire rack and leave to cool slightly. Once completely cool, will keep wrapped and frozen for up to three months. Defrost completely before icing and serving. Meanwhile, cut one of the zested lemons in half. Tip the icing sugar into a small bowl, then squeeze and stir in the lemon juice, a little at a time, until you have a thick but pourable icing.

• step 4

  Take a few strips of peel off the remaining whole lemon using a vegetable peeler. Trim away any white pith using a small, sharp knife, then finely shred the pared peel.

• step 5

  While the cake is just slightly warm, spoon over the icing, letting it drip down the sides. Scatter over the crystallised ginger chunks and shredded lemon peel. Leave the icing to set slightly before serving. Will keep in an airtight container for up to five days – the flavour will only improve after a day or two.