Step 1

Heat oven to 180C/160C fan/gas Grease and line the base of a 20cm square deep cake tin (or if using a decorative tin like ours, grease well).

Step 2

In a bowl, beat the butter and sugar until fluffy. Add the rest of the ingredients and beat until combined. Spoon into the tin and smooth over the top. Bake for 40-45 mins. Cool in the tin for 10 mins, then turn out, peel off the parchment and leave to cool on a wire rack.

Step 3

Sift the icing sugar into a bowl. Beat in the lemon juice to make a runny icing. Pour over the cake and leave to set.