Preheat oven to moderate 180oC.
Brush a deep, 20cm round cake tin with melted butter or oil, line base
and side with paper, grease paper.
Using electric beaters, beat butter
and sugar in small mixing bowl until light and creamy.
Add the eggs gradually, beating
thoroughly after each addition. Add essence, beat until combined.
Transfer the mixture to a large mixing
bowl. Using a metal spoon, fold in the sifted flour alternately with the
Stir until just combined and the
mixture is almost smooth.
Spoon mixture into prepared tin;
smooth surface. Bake 45 minutes or until skewer comes out clean when
inserted in centre of cake.
Leave in tin 10 minutes before turning
onto wire rack to cool.
To make Lemon Glace Icing - Combine
sifted icing sugar, melted butter and sufficient lemon juice in a small
bowl to form a firm paste.
Stand bowl in a pan of simmering
water, stirring until icing is smooth and glossy; do not overheat or the
icing will be dull and grainy. Remove from heat. Spread icing over cake
using a flat-bladed knife.