My dad was always very proud of his London roots and so as a tribute to him, I’ve made this cake in homage to the famous bells of St. Clements. For this recipe you will need 2 x 23cm/9in springform cake tins and an electric mixer.
This is a great old-fashioned tea cake – and perfectly presentable as a dessert with a big serving of ice cream. The trick is to make the lemon icing as fresh and zingy as possible, so try and buy nice thick-skinned organic leafy lemons instead of the waxed and sprayed everyday ones. I used to make this cake for my nan and she would serve it to her whist-drive team – one of them liked it so much they choked on their false teeth and my nan's boyfriend had to perform the Heimlich manoeuvre!