Lemon-Iced Cake

By on December 26, 2011

 Lemon Iced Cake

Ingredients: Makes one 18 cm/7 in cake
100 g/4 oz/½ cup butter or margarine, softened

100 g/4 oz/½ cup caster (superfine) sugar

2 eggs

100 g/4 oz/1 cup plain (all-purpose) flour

50 g/2 oz/½ cup ground rice

2.5 ml/½ teaspoon baking powder

Grated rind and juice of 1 lemon

100 g/4 oz icing (confectioners’) sugar, sifted

Method:

Cream together the butter or margarine and sugar until light and fluffy. Mix in the eggs one at a time, beating well after each addition. Combine the flour, ground rice, baking powder and lemon rind, then fold into the mixture. Spoon into a greased and lined 18 cm/7 in cake tin (pan) and bake in a preheated oven at 180ºC/350ºF/gas mark 4 for 1 hour until springy to the touch. Remove from the tin and leave to cool.

 

Mix together the icing sugar with a little of the lemon juice until smooth. Spoon over the cake and leave to set.