Sand Cake

Ingredients

125g Butter

3/4 Cup Caster Sugar

2 Eggs

1 Tbs Cornflour

1 Cup SR Flour

1/4 Cup Milk

1 tsp Lemon essence

* I like to add a few drops of yellow food colouring to cake mix, just to make it feel more lemony =)

Lemon icing (optional)

60g butter, softened

2 lemons, rind finely grated

2 cups icing sugar, sifted

2 tablespoons fresh lemon juice

Method

Preheat oven to 190°C.

Line a greased 9cm x 21cm (base measurement) loaf pan with non-stick baking paper or cooking spray.

Place all ingredients in a large bowl. Using electric beaters, beat for 6 minutes until pale and creamy. Spread evenly into the cake tin. Cook for 35-40 minutes or until a skewer inserted into the centre of the cake comes out clean. Stand for 5 minutes before turning onto a wire rack to cool.

To make the icing, place the butter and lemon rind in a small bowl. Beat with a wooden spoon until well combined. Gradually add the icing sugar and lemon juice, mixing until well combined. Spread over the top of the cold cake.