Find a saucepan that will comfortably fit the three lemons. Put the lemons in the saucepan and cover them with water then place it over the heat. Bring the pot to a boil then reduce it to a simmer and leave it simmering for 2 hours or until the lemons are soft.

Take the lemons out of the water and set them aside to cool.

When the lemons have cooled, cut them in half and take out any large seeds.

Grease and line the bottom of a 20cm spring-form tin.

Pre-heat the oven to 160(320F) ( fan-forced.

Put the lemon in the food processor or blender and pulp them up.

Add the rest of the cake ingredients and process until smooth.

Pour the batter into the cake tin and bake for 45 minutes to 1 hour or until a cake tester inserted in the middle comes out clean.

If the top starts to brown too fast, cover it with aluminum foil.

Leave the cake to cool completely in the tin.

Remove the cake from the tin onto a serving platter.

To make the icing, add water to the icing sugar until it reaches a drizzle consistency. Stir through the strawberries and pour the icing over the cake.