Heat the oven to 190 (fan)

Draw around the bottom of a 22cm spring form tin onto baking paper, drawing it about 5cm larger than the tin itself

Cut out the circle

Grease the sides of the tin and sprinkle with flour, tapping off any excess

Screw up the baking paper and open it up. Place the paper on the bottom of tin, pushing the edges into the sides

Pour the syrup into the bottom of the pan, so it's in the paper case

Place in the oven for 10 minutes

Put the flour, butter, baking powder, sugar and lemon zest into a large mixing bowl

Break the eggs into the bowl and use an electric whisk to combine the ingredients for around a minute until light, fluffy and smooth

After 10 minutes, the syrup should bubbling in the cake tin. Carefully remove it from the oven and quickly tip the cake mixture on top

Gently even it out with the back of a spoon. It doesn't need to be perfect, try not to disturb the syrup

Return to the oven for around 25-30 minutes, or until the sponge is cooked through. (pierce the centre with a narrow knife and if it comes out clean then it's cooked)

If the top of the sponge is cooking too quickly after about 15 minutes, you can cover the cake tin in foil

Take the cake out of the oven and leave to rest for 15 minutes

Run a knife around the edge of the cake tin to free any parts that are stuck. Release the spring form tin

Place a chopping board on the cake and flip it over

Peel the baking paper off and cut into wedges