Start by pre-heating your oven to 180c/350f. Also grease and line an 8 inch cake tin.

In a large bowl, add the sugar and lemon zest. Rub these together using your fingers for about 2 minutes.

Add the softened butter, oil and vanilla into this and beat on high speed for 5 minutes. If you're making this by hand, just aggressively whisk for as long as you can.

Add 2 of the eggs into this and whisk. Then add the remaining 2 eggs, as well as the buttermilk, whisk until incorporated.

Now add your flour and whisk just until you get a smooth batter.

Pour this batter into your prepared tin and bake for around 1 hour 10 minutes - 1 hour 20 minutes, or until a toothpick inserted into the centre comes out clean. After around 40 minutes, I covered the top of the tin with some tin foil, just to stop the cake from browning too much.

Once your cake has baked, make the simple syrup.

Add the sugar, water and lemon juice into a pot and give this a stir. Heat this on medium heat until the mixture comes to a boil.

Once it comes to a boil, it is done. Just pour it over your cake, whiles the cake is still warm.

Leave the cake to cool completely in the tin.

Once your cake has cooled completely, make the meringue.

In a pot, add some water and place this over medium heat. Let this come to a simmer.

In a bowl, mix together the egg whites, sugar and salt. Place this on top of the pot with the simmering water. Make sure that the water is not touching the bottom of the bowl, if it is, pour some of the water out.

Keep heating this, whiles stirring, until all the sugar has dissolved. To check this, just rub some of the mixture between your fingers. If you can no longer feel any grains of sugar, it is ready.

Take this off the simmering water, then whip it until you get stiff peaks.

Take your cake out of the tin and place it onto a cake board or plate.

Add the meringue on top of it. I piped my meringue onto the cake using a large star tip but you could also just use a spoon to spread it on.

Using a blowtorch, gently torch the meringue until it is a nice golden brown colour. If you don't have a blowtorch you can just put the cake under your grill, on low heat, for a few seconds. Keep an eye on this, the meringue can burn quickly.

Once toasted, cut into it and enjoy!