Method

1. Pre-heat the oven to 180°C (160°C fan assisted, 350°F, gas mark 4). Grease and flour a 20cm x 28cm tray bake tin.
2. Simply put all the ingredients into a mixing bowl and beat well together.
3. Turn the mix into the baking tray and bake for 35-40 minutes until risen and springy to the fingers. Let the cake cool in the tray.
4. To make the icing: Put the butter and sieved icing sugar into a mixing bowl and beat well together.
5. Add the lemon rind and a teaspoon of juice, adding more according to taste and until the mixture is light and fluffy.
6. Spread the cooled cake with the icing, mark into 16 slices and decorate each one with a jelly ‘lemon slice’.