6oz (170g) Self-Raising Flour
6oz (170g) Caster Sugar (I used golden but either is fine)
6oz (170g) Stork (or other margarine)
3 Medium Eggs
Zest from 3 Organic Unwaxed Lemons, Juice from 2.
1/2 level tsp of Baking Powder
1 tsp of Vanilla Extract
2-3 heaped tbsp of Icing Sugar
Juice from 1 remaining Lemon
100g White Chocolate
I used an electric hand mixer for ease. You can use a wooden spoon though, just make sure you sift the flour in gradually between adding the eggs.
Mix the Stork (margarine) and sugar together until blended and fluffy.
Add in the eggs, flour, baking powder, vanilla extract, lemon zest and juice, and mix well until blended (try not to over-mix as you may lose the lightness).
Pour the batter into a cake tin - I used a silicone ring-shaped mould, but any greased tin would be fine.
Bake in a pre-heated oven at 170 degrees (fan-oven) for approx. 35 minutes, or until golden. Try not to over-bake so as not to lose the moisture - you want it 'just cooked'.
Leave to cool.
For the toppings:
Mix the icing sugar with the lemon juice until smooth. Drizzle with a spoon, whipping it back and forth over the cake.
Melt the chocolate in a bowl over a pan of boiling water. Repeat the action used with the lemon icing.
Allow to set and enjoy!