Lemon Meltaway Cake

ingredients

• 225g butter, at room temperature, chopped
• 215g (1 cup) caster sugar
• 3 tsp finely grated lemon rind
• 3 eggs
• 150g (1 cup) self-raising flour
• 75g (1/2 cup) plain flour
• 125ml (1/2 cup) lemon juice

Glaze

• 150g (1 cup) icing sugar mixture, sifted
• 25g butter, melted
• 1-1 1/2 tbs strained lemon juice

method

Method Show ingredient quantity

Preheat oven to 170C/150C fan forced. Grease a 16 x 26cm (base) slice pan and line with baking paper, extending paper over the two long sides.

Use electric beaters to beat the butter, sugar and lemon rind until pale and creamy. One at a time add the eggs, beating well between each addition. Sift the self-raising flour, Plain flour over, add the juice and fold together until combined.

Spread into prepared pan and smooth the surface. Bake for 30 minutes or until lightly golden and springy to a gentle touch in the centre. Leave in the pan for 10 minutes, then transfer to a wire rack to cool completely.

To make glaze, combine the icing sugar, butter and 1 tbs lemon juice in a bowl and stir until smooth, adding more juice if necessary. Spread over the cake and leave for 1 hour or until set. Cut into squares to serve.