By Fiona Cairns
This is a very versatile recipe; try it with lemon zest and juice, too. It makes a firmer cake than the Very Lemony Crunch Cake, so is an excellent base for decorating.
Preheat the oven to 170°C/fan 160°C/340°F/gas mark 3½.
Butter a 20cm diameter, 7.5cm deep, round tin, then line the base with baking parchment.
Cream the butter, sugar and zest until very pale, light and fluffy (it will take at least 5 minutes in an elect