Onto the cake. It was good. Really, really good. I put the lemon zest in this time, using a creamed Victoria sponge recipe and method with an extra 50g of flour. I wasn't sure whether it should have vanilla or almond extract in because I've seen recipes using both but seeing as I keep forgetting to buy almond I went with vanilla. The flavour was delicious with a moist, close crumb that is true of a Madeira but it wasn't dense or heavy. I had lots of fun with these pictures because after I'd dusted the cake with icing sugar and moved it I was left with a doughutesque outline, as if Homer Simpson had been passing and had found one of his favourite treats left unattended. Ahhh, small things.