250g caster sugar
juice of 1 lemon
250g self-raising flour
1- Preheat the oven to 180C.
2- Grease and flour a 23cm-round cake tin.
3- Beat butter and sugar together until light and fluffy.
4- Add the eggs, one at a time, beating well between each addition.
5- Add the lemon juice and fold in the flour with a spatula.
6- Spoon the mixture into the prepared tin and bake in the oven for 35 to 40 minutes, or until a skewer comes out clean when inserted in the cake.
7- Turn out onto a rack to cool.
8- Decorate with a thick lemon icing and garden flowers.
LEMON BUTTER ICING
50g unsalted butter, softened
1 1/2 – 2 cups icing sugar, sifted
the juice of one lemon
a pinch of salt
4 to 5 tablespoons of boiling water mix with the lemon juice
1- Beat the butter until light and creamy.
2- Gradually beat the icing sugar together with the salt.
3- Thin the icing with 4 to 5 tablespoons of boiling water and lemon juice mixture to give a thick spreading consistency (add more water and lemon mixture if necessary) and beat until smooth.
4- Spread the icing onto the cake and set aside until the icing sets. Decorate with your favourite garden flours.
– For more flavour add to the basic icing lemon zest.