Preheat the oven to 160°C fan/180°C/gas 4. Whisk the butter and sugar together until pale and fluffy, then beat in the eggs one at a time, followed by the lemon zest and juice.

Gently fold in the self-raising flour, baking powder and ground cardamom, taking care not to overmix. Transfer the batter to a lined 900g loaf or between 8 mini-loaf tins.

Scatter the marzipan chunks all over the cake mix, then transfer to the oven and bake for 45–50 minutes for a large loaf or 25 minutes for mini loaves, until firm to the touch and a skewer inserted comes out clean (less any bits of marzipan that you hit).

Let the cake cool briefly on a wire rack before slicing and serving warm.

The cake will keep well in an airtight container in a cool room for 2–3 days.

FOR GLUTEN-FREE: Replace the self-raising flour with a 50:50 mix of ground almonds and gluten-free self-raising flour