Lemon Cake

This is my mum's recipe and everytime I make it, I think of her.


250g butter
250g castor sugar
1/2 tsp vanilla essence
4 eggs
zest of one lemon
1 & 1/2 Tbs lemon juice plus extra for icing
250g SR flour
2Tbs cornflour
pinch of salt

1. Preheat oven to 180 degrees celcius.
2. Cream the butter and sugar together until light in colour and looking creamy.
3. Gradually add all other ingredients, except icing sugar, and beat until well aerated.  (I usually do one egg followed by some flour, another egg etc.  Then I put the other ingredients in.)
4. Grease a rectangular cake tin and line the bottom with greaseproof paper. 
5. Pour mixture into cake tin and cook for one hour or until golden brown on top  and cooked through.
6. Let the cake sit in the tin until cooled and then turn out onto a wire rack to finish cooling.
7. Combine the extra lemon juice and the icing sugar to a thick consistency.
8. Ice cake while still a little warm to allow the icing to melt in slightly.