125 gram butter, at room temperature
3/4 cup caster sugar
2 eggs, at room temperature
2 cup self-raising flour
1/4 cup lemon juice
1/4 cup milk
Lemon icing
1 cup icing sugar
2 tablespoon lemon juice
Preheat oven to 180ºC/160ºC fan-forced.
Grease and line a deep 20cm (base measurement) round cake pan with baking paper.
Using an electric mixer, beat butter and sugar in a bowl until pale and creamy. Add eggs, one by one, beating well after each addition. Sift flour over butter mixture. Add juice and milk; stir to combine.
Spoon mixture into prepared pan; level surface.
Bake for 45 minutes or until a skewer inserted at centre comes out clean.
Stand cake in pan for 5 minutes, then turnout onto a wire rack to cool completely.
Meanwhile, to make lemon icing; sift icing sugar into a large bowl. Gradually add juice, stirring until smooth. Spread lemon icing over cooled cake, allowing it to drip down sides. Serve sprinkled with zest.
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