檸檬糖霜蛋糕

The sour cream in the batter makes the crumb so tender it practically melts, and the lemon drizzle icing sets with that perfect crackly top. I sliced a piece for breakfast and ended up finishing half the loaf before lunch.

The ground almonds give it a lovely, almost buttery texture that you don't expect from a loaf cake. That lemon syrup soak makes every bite intensely zesty without being too sweet.

The sour cream makes the crumb so tender, and the lemon syrup soak really gets into every bite — it's properly tart, not just sweet. I cut a thick slice with my afternoon tea and it was gone before I knew it.