Our Family Favourite Lemon Spring / Easter Cake Recipe

Directions:

1. Cream the margarine & sugar until it's light & creamy. Beat in the eggs & lemon zest. Slowly add the sifted flour & baking powder & mix well but gently. Add the water & mix.
2. Pour into a lined & greased baking tin. I use either a tall 5 round tin or a shallow 12 round tin (if having a plain- unfilled but iced cake) - both work very well & I've also seen others using square pans & bundt tins - Bake in a preheated oven at 180C for 40-45 minutes; test to see if it is done - it may need a few extra minutes. If cooked, turn off oven & allow cake to rest in it for around 3 minutes.
3. Filling:.
4. Beat the margarine / butter until creamy. Slowly add enough icing sugar to reach a consistency you like. Tint yellow if desired. When the cake has cooled completely, use a bread knife to cut the cake into 3 layers. Divide the filling in half & spread onto bottom & middle layers using a pallet knife or similar.
5. Icing.
6. After filling the cake, put the top layer back in place. Trim off any edges or bumps etc. Mix the sifted icing sugar with the lemon juice & enough water to get a very thick but spoonable consistency. Tint with colouring if desired & carefully spoon over the top of the cake. The icing will slowly begin to drip down the sides of the cake - take a pallet knife & carefully run it around the sides of the cake to ensure & even covering.
7. When the icing is almost set, run a clean damp finger or knife handle around the rim of the plate (if serving on it) & top with chocolate mini eggs or other decorations of your choice.