I tried my hand at the Savoy Cake this week, eager to blend a slice of history into my modern baking repertoire. The first surprise was the egg-to-flour ratio—heavy on the flour, light on the eggs, a far cry from today's sponge cakes. I found the process of weighing the eggs for measurements charmingly old-fashioned, and it added a delightful touch of nostalgia to the baking process. The real delight came when I grated the lemon rind directly into the batter; the fragrant zest filled the kitchen with a refreshing scent that transported me back to Victorian-era kitchens. This cake is perfect for the weeknight baker looking to impress without too much fuss. The long beating time ensures a light, airy texture, and the flavor options—lemon, almond, or orange-flower water—offer a delightful twist. I chose lemon and was rewarded with a cake that was as fragrant as it was delicious. Served simply, with a dusting of powdered sugar, it made for a lovely after-dinner treat. Next time, I plan to try it with a dollop of whipped cream and fresh berries—a modern twist on a classic delight.