Ruby Bhogal served up a delicious lemon sponge with lemon curd drizzle and vanilla bean Swiss meringue topping on Steph’s Packed Lunch.

The ingredients for the sponge: 3 large lemons, zest only, 175g caster sugar, 160g unsalted Butter, room temp, 3 large eggs, room temp, 60g Crème fraiche, 50ml olive oil, 10ml lemon juice, 115g ground almonds, 130g self-raising flour, sifted, 1.5 tsp vanilla bean paste and ½ tsp baking powder, sifted.

For the drizzle: 60g icing sugar, sifted, 30g caster sugar, 2 lemons, juice only, 15ml water and 35g lemon curd, plus 2 tbsp to coat.

For the Swiss meringue: 255g caster sugar, 125ml egg white and 1 tsp vanilla bean paste.

See recipes by Ruby in her book titled: Baked Both Ways available from Amazon now.