Citrus Sponge Ingredients

For the jar: layer the ingredients in the order listed in a large sealable jar. Seal tightly.

To make: heat the oven to 170°C (150° fan) 325°F gas 3. Butter a 20cm|8" cake tin and line the base with non-stick baking paper.

Spoon the brown sugar into a mixing bowl and beat with the butter until light and creamy. Beat in the eggs, one at a time until smooth.

Add the remaining contents of the jar with the zest and juice of 2 lemons and mix well until blended.

Spoon into the tin and bake for 40-45 minutes until cooked through. Cool in the tin.

Heat the remaining lemon juice and zest and sugar in a pan and bring to a boil. Cook steadily, stirring for 5 minutes to form a thick syrup.