Matt Tebbutt served up a delicious lemon sponge cake with confit vanilla lemons, mascarpone and Greek yoghurt cream on Saturday Kitchen.

The ingredients for the confit vanilla lemons: 2 lemons, thinly sliced, 100g caster sugar and 1 vanilla pod.

For the lemon sponge cake: knob of salted butter, 260g caster sugar, plus extra for dusting, 8 free-range eggs, separated, 120g self-raising flour, 3 lemons, zest and juice and 30g icing sugar.

For the mascarpone and Greek yoghurt cream: 2 tbsp Greek-style yoghurt, 1 tbsp mascarpone, 1 lemon, juice only, few mint sprigs and limoncello, to serve.

See recipes by Matt in his book titled: Matt Tebbutt’s Guilty Pleasures: Your Favourite Sweet and Savoury Indulgences in 130 Easy Recipes available from Amazon now.