1 lemon (zest first and juice)
2ml vanilla essence
150 icing sugar
15ml lemon juice
Whip the butter and sugar until white. Gradually incorporate the zest, juice and the eggs. Fold in the flour and essence and place in a greased cake tin. Bake 180 degrees celcius until done (160 degrees fan forced). Cool on a cake rack.
Mix the sifted icing sugar and lemon juice and coat the cake. Dust with a little icing sugar.