Ingredients
Prep: 15min
Cook: 1hr
Serves 12-16
250g (9oz) unsalted butter, softened
250g (9oz) caster sugar
2tsp finely grated lemon zest
1tsp natural vanilla extract
4 eggs
250g (9oz/2 cups) self-raising flour, sifted
For the lemon butter icing:
3tbsp unsalted butter
110g (4oz) icing sugar, sifted
2tsp finely grated lemon zest
2tsp lemon juice
METHOD Preheat the oven to 180C (350F/Gas 4). Grease and line the base of a deep 20cm (8in) square baking tin with baking paper. Beat the butter and sugar with electric beaters until pale and creamy. Beat in the lemon zest and vanilla. Add the eggs one at a time, beating until just combined after each addition. Fold in the sifted flour in two batches until well combined.
Spoon into the tin and bake for 40-50 minutes, or until a skewer poked into the middle of the cake comes out clean. Cover loosely with foil if browning too quickly. Cool for 10 minutes before removing from the tin and turning out on to a wire rack to cool completely. To make the lemon butter icing, beat the butter with electric beaters until very soft and white. Beat in the icing sugar, lemon zest and juice. Spread over the cake.