Grease and line the base of a 20cm square deep cake tin (or if using a decorative tin like ours, grease well).

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.

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