Step 1

Preheat the oven to 180C/160C fan forced. Grease a 20cm (base size) round cake pan. Line the base and side with baking paper.

Step 2

Use electric beaters to beat the butter, sugar and lemon rind in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until well combined.

Step 3

Use a spatula to fold the flour into the butter mixture until almost combined. Add the lemon juice and fold into mixture until just combined. Transfer to the prepared pan. Smooth the surface.

Step 4

Bake for 50 minutes or until golden and cake springs back when lightly touched. Set aside in pan for 10 minutes to cool slightly before transferring to a wire rack to cool completely.

Step 5

To make the icing, sift the icing sugar into a bowl. Add 1 tbsp lemon juice and stir until combined. (Add the extra 1/2 tbsp juice if necessary to reach a smooth, spreadable consistency). Spread over the cooled cake and sprinkle with the lemon rind, if using. Set aside for 2 hours or until icing sets. Serve.