If you don’t want to waste your lemon zest when you freeze cubes of lemon juice, here’s a lovely recipe that uses lots of it. You can either use this cake mix for muffins, or to make two 18cm sandwich sponges (put lemon curd or chocolate filling in the middle), or as a lemon tea loaf (boil 5tbsp of lemon juice with 25g of sugar until it is slightly thickened and use as a glaze on the top).
Basic lemon sponge recipe: 200g self raising flour, 1 tsp baking powder, half a tsp of salt, 220g sugar, 120g butter (softened), 2 tbsp of grated lemon rind, 3 eggs, 100ml milk.
Method: Grease your tins and heat the oven to 180ºC. Mix all the ingredients together and bake until a knife comes out clean (the timing will depend on whether you are doing muffins or cakes so keep an eye on things). If using a lemon glaze, prick the cake or muffins with a fork and then apply the glaze liberally so it sinks into the sponge. Leave the sponge to cool in the tin before turning out.