9 ounces (2 sticks plus 2 tablespoons) unsalted butter, softened
9 ounces caster sugar (superfine)
2 teaspoons finely grated lemon zest
1 teaspoon pure vanilla extract
4 eggs
2 cups self-rising flour, sifted
Lemon butter icing, recipe follows
3 tablespoons unsalted butter
3 3/4 ounces icing sugar (confectioners')
2 teaspoons finely grated lemon zest
2 teaspoons lemon juice
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