But hold on just one minute and get yourself inside (or get up early while it's still quite cool) and make this little gem of a cake I found on Good Food.
It is a simple cake with no fancy toppings which would melt like a ice lolly on a barbecue or in the case of cream, go off faster than you can whip it. It keeps very well for a few days and it is definitely a summers day cake with a lovely golden colour and deep orange flavour from the soaking liquor.
I altered the recipe slightly as the original stated to wait until the cake is cold to drizzle it with the syrup, that in my mind is a silly idea. While it is still warm, stab it all over with a toothpick or similar then brush the syrup over so it soaks in and then repeat until it's all used up, this keeps it deliciously soft and tasty.
Orange and Polenta Cake
250g unsalted butter
250g golden caster sugar
4 large eggs
200g plain flour
2 tsp baking powder
zest and juice 2 oranges (less 100ml juice for the glaze)
Line the base and sides of a 23cm cake tin.
Cream the butter and sugar together until light and fluffy.
Beat in the eggs one at a time and mix well.
Add the dry ingredients and the zest and juice after removal of 100ml.
Transfer to the tin and spread evenly.
Bake in a preheated oven a 160C/140C(fan) for about 45 minutes until a skewer can be removed clean.
Turn out onto a wire rack.
Add the sugar and juice to a saucepan, bring to the boil and simmer for 5 minutes, allow to cool.
Stab the cake with a toothpick then brush the glaze over the top, keep brushing as the cake absorbs it. Leave to cool completely
Serve with a bucket of ice cream.