Ingredients :
1 cup Caster Sugar
1/2 cup Butter
2 Eggs
1 cup Flour
1 tsp Baking Powder
1 tablespoon Warm Water
1 lemon, zested
Topping and Filling:
3 1/2 tbsp Icing Sugar
2 tbsp Butter, softened
Lemon Juice 1 lemon
3 1/2 tbsp Sugar
Method :
Beat 1 cup sugar and 1/2 cup butter together until smooth and creamy; beat in eggs, 1 at a time. Stir flour, water, and lemon zest into creamed butter mixture until batter is smooth. Pour batter into greased and lined 7 inch tin. Bake in the preheated oven at 200 degrees C or until top of cake springs back when touched, about 30 minutes. Cool cake completely. For the frosting, beat icing sugar, 2 tablespoons butter, and lemon juice together in a bowl using an electric mixer until topping is smooth and creamy. Mix 3 1/2 tablespoons sugar and remaining lemon juice together in a separate bowl to make the filling. Slice the cooled cake horizontally. Poke holes into the bottom cake and pour lemon-sugar filling over cake. Place second cake over the bottom cake and spread the topping over the top cake.