Tangy lemon flavoured cake that uses lemon soft drink as a base. Plus, being a slab cake, it goes a long way. Also, if you like orange cake, just replace the lemon soft drink with orange and use the zest of a large orange instead of the lemons.
Preheat oven to 180 degrees C. Line a Swiss roll tin with baking paper.
In a small saucepan, combine Solo, oil and butter. Bring to a boil over medium heat, stirring constantly.
In a large bowl, mix together sugar, flour, zest and salt. Add mixture from saucepan and beat well with an electric mixer. Add eggs, milk, bicarb soda and vanilla and beat well. Pour into Swiss roll tin.
Bake for 20-25 minutes or until a skewer comes out clean. Let cool then ice.
Mix icing sugar, reserved lemon juice and butter together. If there is not enough liquid, use milk to get to spreading consistency.