Lemon drizzle, pistachio and blood orange, egg-free date Tarunima Sinha's spring bakes

I think she was the first person outside the Indian friend-and-family diaspora I spoke to. That cake was a revelation to me. I now bake some version of a lemon cake almost every week and even grow lemons in my little London garden.

Butter and flour a 20cm round cake tin, preheat the oven, mix wet and dry ingredients, infuse lemon zest into sugar, whisk eggs, fold in melted butter and cream, then bake.

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