Cream together the butter or margarine
and sugar until light and fluffy. Mix in the eggs one at a time,
beating well after each addition. Combine the flour, ground rice,
baking powder and lemon rind, then fold into the mixture. Spoon into a
greased and lined 18 cm/7 in cake tin (pan) and bake in a preheated
oven at 180ºC/350ºF/gas mark 4 for 1 hour until springy to the touch.
Remove from the tin and leave to cool.
Mix together the icing sugar with a
little of the lemon juice until smooth. Spoon over the cake and leave