Heat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
Classic lemon drizzle
The queen of cakes, this traditional bake is as simple as mixing your storecupboard basics and pouring a crunchy drizzle onto a warm sponge. Our five-star lemon drizzle recipe has just five key ingredients and is so easy, anyone can whip up a couple of loaves.
Lemon meringue pie
Our ultimate lemon meringue pie has it all: golden pastry, a crisp outer shell and a soft and fluffy lemon filling. Swirl the meringue into impressive peaks and let them crisp and colour in the oven for a slice of pure indulgence.
This light lemon baked cheesecake topped with fresh raspberries is a simple but effective dinner party pudding. Try adding crushed ginger biscuits to the base to complement the touch of lemon in the filling. Not too heavy, this cheesecake is a steadfast sweet favourite.
Lemon syllabub can be as indulgent or light as you like by using either Greek yogurt or double cream. Just mix the basic ingredients and serve in individual pots.
Our refreshing lemon sorbet recipe requires just four ingredients and can be served as a palate-cleanser between courses or a light dessert. If you need a helping hand, watch our handy video guide to making sorbet.
It's hard to resist a crisp shortbread base and delicate lemon topping – dare we say these easy lemon bars are even better than a brownie? The recipe is great for bake sales, an after-meal dessert or a sweet weekend pick-me-up.
The perfect citrussy dessert to finish off a rich meal – classic lemon tart. If you're ready to invest some time and technique into making this pastry-based beauty, you won't regret it. We fell in love at first bite.
Lemon fridge cake
Finally, an impressive meringue cake that requires zero effort. Construct this biscuity, crunchy, creamy dessert and keep chilled until you need to wow your guests. Most of the ingredients are ready-made so you can forget the stress and spend more time schmoozing.