TRIPLE LEMON SHEETCAKE......with lemon sour cream icing

1 1/2 cups self raising flour

1 cup sugar

1/4 cup canola oil

3/4 cup milk

1/4 cup lemon juice

4 eggs

finely grated zest of 1 large lemon

1 pkt cottees vanilla instant pudding

1/2 cup dollar sweets lemon filling or lemon curd

preheat oven to 180 c (160 c fan forced) line a lamington/swiss roll tin with baking paper.

in a large bowl, using an electric mixer, place everything but the lemon filling or curd but add the pudding mix last. beat till well combined.

pour into tin and place blobs of lemon filling over the top. gently swirl in with a knife trying not to touch the bottom.

cook for 20 -25 minutes until golden and a skewer comes out clean.

cool in tin for 5 minutes then remove to wire rack to cool completely.

ice.

ICING

3 cups icing sugar

2 tablespoons sour cream

1 tablespoon butter, soft

4 tablespoons lemon juice approx.

place everything into a bowl and using an electric mixer, beat until well combined. if too thin, add some more icing sugar.

spread over cake.

I mixed some yellow colour with some coconut and sprinkled it over the icing.