I made these using a recipe from my Primrose Bakery book. They were a bit dry and not light. Also, I took them out of the oven when they were still ever so slightly undercooked. They’d cooled by the time I realised and put them back in the oven and when I took them out that second time, the tops of the cakes had browned more but the insides hadn’t cooked anymore. The lemon buttercream was very sweet, too sweet in fact.

I think one of the things I did wrong with this was not to beat it much by hand and try to do the majority of the mixing in the food processor (blade attachment). Also I usually put an extra half or one tsp baking powder to give more lift but this time I forgot.

The next time I fancy a lemony cake I’ll make the Nigel Slater lemon and thyme cake!