This cake is so simple to make and bursts with wonderful flavour . Drizzle some lemon and sugar syrup and top with rosemary twigs for a gorgeous finish.

1. Preheat oven to 180°C. Generously grease a standard ring cake tin or bundt tin, preferably a springform one (or use a regular tin and cook for a little longer).

2. In a large bowl, beat eggs and sugar together with electric beaters until light, pale and fluffy.

3. Whisk in the zest and juice, olive oil, a good pinch of salt and the rosemary.

4. Sift in the flour (or flour mixture) and baking powder and fold in until just combined – do not overmix.

5. Pour into tin and top with a few rosemary sprigs. Bake for 35-40 min until cake is golden and cooked through (test by inserting a skewer into the centre; it should come out clean).

6. While cake is still warm and in the tin, mix sugar and juice together and drizzle over top. Leave for a few min then remove from tin and cool on a wire rack.

Enjoy!