Lemon Drizzle Cake

Warne’s Model Cookery and Housekeeping Book, published in 1868 in both London and New York, contains one of the earliest recipes for lemon cake, which calls for just four ingredients: eggs, flour, sugar, and grated lemon peel. A staple of tearooms in the National Trust properties and regularly voted among the top ten favorite cakes in Britain, this deliciously sticky, moist version is slightly more elaborate yet just as traditional.