Step 2

Cream the butter and sugar together until pale and fluffy. Beat in the eggs one at a time, adding 1 tbsp of flour with the last egg to prevent curdling.

Step 3

Sift the flour and fold in gently, adding enough milk so the mixture drops slowly from the spoon. Fold in the lemon zest.

Step 4

Spoon into the tin and level the top gently. Bake on the middle shelf for 30–40 minutes until golden and a skewer comes out clean.

Step 5

Cool in the tin for 10 minutes, then turn out onto a rack to cool completely. Decorate the top with strips of candied peel.