As the weather warms up (finally) it’s nice to indulge a little in refreshing flavours. My last recipe, Springtime Minestrone – which came almost a week ago (sorry) – explored spring in vegetable form, using fennel, peas and spring onions. Instead, this cake – a classic lemon drizzle – seeks to refresh your palette on a much tangier, more indulgent note. It may not be quintessentially spring-like, but it does evoke similar culinary ideas and images of tea-time treats.