The addition of so much extra liquid to the batter creates a rich, moist sponge. I added a little yellow food gel to boost the lemon colour. The icing, luridly coloured, is tangy and sweet. I used this opportunity to practice my piping rosettes, instead of the usual swirl of icing. After several attempts I learnt less is more; seven larger rosettes looked a lot more effective than a dozen smaller ones.
I found this recipe a few weeks ago, but was waiting for my Mountain Dew-obsessed friend to return from his holiday before I made them. This citrus drink is fairly rare in this country, so for most people it’s a reminder of holidays abroad.