Well, this was a much easier cake to make than the last one.
I decided to ice it with a lemon butter icing made with icing sugar (about 1 1/2 cups), 2T soft margarine and enough juice from 1 lemon to make a creamy consistency, mixed and beaten with a knife in a large plastic cup. Easy. And yummy.
The cake itself didn't rise as much as I expected, but maybe with a smaller tin it would have looked bigger. The consistency was lovely and it tasted good. It also developed a lovely crunchy crust.
Flickr Slide show of the making process
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