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This is an excellent, easy first cake for a young cook to make. It is always a hit, whether served warm from the oven, or sliced and buttered, cold, for lunch boxes.
To make the lemon icing, put 1 1/2 cups icing sugar in a bowl and add enough lemon juice to make it a barely pourable consistency (the strained juice of 1-2 lemons). Spread over the cooled cake and leave to set.