You will need
1 x 600 g Ina Paarman’s Vanilla Cake Mix
3 extra-large or jumbo eggs, at room temperature
½ cup (125 ml) melted butter
¼ cup (60 ml) canola oil
1 cup (250 ml) buttermilk, warmed
1 T (15 ml) lemon zest
1 cup (250 ml) Ina Paarman’s Vanilla Icing Kit
2 T (30 ml) lemon juice
lemon zest for decorating
To store the left over Icing Mix in the pack, fold over bag and secure with a peg until next time (see video).
Adjust oven rack to the middle position. Preheat oven to 180°C. Butter pan generously or spray with a non-stick cooking spray.
Beat eggs, melted butter and oil together for 1 minute on high speed until well blended.
Add hot buttermilk and beat briefly on high speed.
Add the contents of the pack and gently mix in by hand with a spatula. Mix only until combined. Stir in lemon rind. It is important not to overmix.
Scrape mixture into prepared pan.
Place in oven. Bake for 30 minutes. Cake is done when a thin bladed knife inserted into the centre comes out clean or cake pulls away slightly from the sides of the pan.
Cool cake in the pan for 5 minutes. Turn out on a cooling rack. Ice when cake is cool.
Mix icing and lemon juice. Drizzle over the cake and decorate with strips of lemon zest.