• Whip the butter and the sugar until white, gradually incorporate the lemon zest, juice and the eggs. Fold under the flour and place into a greased cake tin.
• Bake at 180°C until done and cool on a cake rack
• Mix the sifted icing sugar with the lemon juice
• Coat the cake with the lemon icing, or dust with icing sugar and then pipe the icing crossways
• Slice and present

Hint: For a lighter texture use SR flour