Directions:

• 1

  Preheat oven to 180ºC. Mix the flour with the salt and baking powder two times and set aside.

• 2

  With an electric mixer, cream the butter until fluffy. Add the sugar gradually, beating until light and fluffy.

• 3

  Then beat in the eggs one by one before adding the vanilla extract and lemon juice. Add the flour mixture to the butter mixture, alternating with the milk and vanilla. Stir only until thoroughly blended. Gently fold in the zest.

• 4

  Lightly grease and line 21cm springform cake tin lined with non-stick baking paper. Pour batter into the prepared pan.

• 5

  Bake in the oven for about 30 minutes, until a cake tester, comes out clean. Let the cake cool in the pan about 10 minutes; then remove to a wire rack to cool thoroughly.

• 6

  Meanwhile, prepare the buttercream by beating the butter and vanilla extract together in a bowl until light and fluffy then add the icing sugar, a little at a time, until it is all incorporated and the mixture is smooth.

• 7

  Spread some buttercream, Topping with lemon zest and serve.