Sugary lemon icing drips over a moist vanilla buttercake and makes a zesty teatime delight
200 g unsalted butter, chopped, at room temperature
¾ cup caster sugar
2 tsp vanilla extract
1¾ cups self-raising flour
¼ cup milk
Candied lemon rind
⅓ cup caster sugar
⅓ cup water
2 tbsp caster sugar
1½ cups icing sugar mixture
1½ tbsp lemon juice
- Grease a 20cm round cake pan. Line base and side with baking paper, extending paper 2cm above pan edge.
- Beat butter, sugar and vanilla in a small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Transfer to a large bowl.
- Add sifted flour and milk in two batches. Stir until combined. Spoon into pan. Smooth over top.
- Cook in a moderately slow oven (160C) for about 50 to 55 minutes, or until a skewer inserted into centre comes out clean. Stand for 5 minutes in pan. Turn out onto a wire rack to cool.
- To make candied lemon rind, remove rind from lemons using a zester. Reserve lemons for the juice to make icing. Place rind in a medium saucepan. Cover with water. Bring to boil. Simmer over medium heat for 7 minutes. Drain. Return to pan with sugar and water. Stir over a low heat until sugar is dissolved. Bring to boil. Simmer, without stirring, for about 10 to 15 minutes, or until rind is translucent. Drain. Place on a tray lined with baking paper. Separate with a fork. Stand at room temperature until set. Sprinkle with extra sugar. Toss to coat.
- To make icing, place sugar in a bowl. Stir in enough juice until smooth and of a thick pouring consistency. Pour over cake. Stand at room temperature until set. Decorate with rind.