Easy golden syrup and lemon cake

Preheat oven to 180°C fan-forced (200°C conventional). Line a 13 x 23cm loaf pan with baking paper.

Sift flour, baking powder and bicarbonate of soda into a large bowl, add butter, then rub with fingertips until fully incorporated. Add half of the zest and juice, golden syrup, caster sugar, eggs and milk, beat with a wooden spoon until smooth, then spoon into loaf pan. Bake for 40-45 minutes, until a skewer can be inserted and removed cleanly.

Meanwhile, heat extra golden syrup, remaining zest and juice, and 1/3 cup water in a medium saucepan on medium heat for 4-5 minutes until syrupy, strain through a fine sieve. Brush onto hot cake until all syrup is absorbed. Top with candied lemon strips, then serve warm with custard and berries.