Traditional cakes are a big feature of the Castle Combe Market, including this zesty favourite with its sweet and sticky topping.

You will need -

25g softened butter.

225g caster sugar.

4 eggs.

225g self-raising flour.

Grated zest of 1 lemon.

For the topping Juice of the lemon.

85g sugar.

Method -

Preheat oven to 180C or ga, mark 4 Line a 2lb loaf tin with greaseproof paper.

Beat together butter and sugar until light and fluffy. Gradually add the eggs, one at a time, adding a little flour as well. Stir in the remaining flour and then the lemon zest. Place the mixture in the tin, levelling the top with a spoon.

Cook for 45 to 50 minutes, until a wooden skewer inserted into the middle of the cake comes out clean.

While the cake is cooling slightly, mix together the lemon juice and sugar. Prick the cake all over and then spoon over the lemony sugar. It will soak into the cake and, as it cools, will make the crisp topping.

Leave in the tin until cold, then store in an airtight container. It will keep for 3 to 4 days . . if it has not all been eaten by then.