Lemon Cake by Zarnak Sidhwa

Ingredients:

• Caster sugar 1 cup
• Butter 1/2 cup
• Eggs 2
• Flour 1 cup
• Baking powder 1 tsp
• Warm water 1 tbsp
• Lemon zest 1

For Topping & Filling:

• Icing sugar 3-1/2 tbsp
• Butter softened 2 tbsp
• Lemon juice 1
• Sugar 3-1/2 tbsp
  

Method:

1. Beat sugar with butter until smooth and creamy, beat in eggs, 1 at a time.
2. Stir flour, water and lemon zest into creamed butter mixture until batter is smooth.
3. Pour batter into greased and lined 7 inch tin.
4. Bake in preheated oven at 200 degrees C or until top of cake springs back when touched, about 30 minutes.
5. Cool cake completely.
6. For frosting: Beat icing sugar, butter and lemon juice together in bowl using an electric mixer until topping is smooth and creamy.
7. Mix sugar and remaining lemon juice in separate bowl to make filling.
8. Slice cooled cake horizontally.
9. Poke holes into bottom cake and pour lemon sugar filing over cake.
10. Place second cake over bottom cake and spread topping over cake.