Try this soft, creamy, delicious lemon cake - it's a winner!
for 8 servings
3/4 cup caster sugar
2 cup self-raising flour
1/4 cup lemon juice
1/4 cup milk
lemon zest, to decorate
1 cup icing sugar
2 tbsp lemon juice
Preheat oven to 180ºC. Grease and line a log cake pan with baking paper. Using an electric mixer, beat the butter and sugar in a bowl until a smooth consistency. Add eggs and sift flour over the mixture. Add juice and milk. Stir to combine.
Spoon mixture into the pan. Bake for 45 minutes or until a skewer comes out clean. Rest for 5 minutes, then let it cool on a wire rack.
To make the lemon icing: sift the icing sugar into a bowl. Gradually add juice, still stirring.
Spread the lemon icing over the cooled cake. Decorate with zest