Meanwhile, make the glaze. Mix the sugar with the lemon juice and stir to a runny consistency. Leave the cake to cool for 5 minutes in the tin, then lift out, with the lining paper still attached ...

Lightly butter a 26cm x 9cm x 8cm/10in x 3½in x 3in loaf tin and line it with greaseproof paper. In a large mixing bowl, whisk together the eggs, sugar, cream, lemon zest, rum, salt and butter.

Tips: Make sure your self-raising flour is fresh. Instead of drizzling icing in strips you can spread the icing all over the cake. Decorate cake with a few fresh blueberries when they are plentiful.