Cream the butter, margarine and caster sugar in an electric mixer until pale and light and fluffy.
Sift the flour and baking powder together in a separate bowl.
Beat the eggs into the creamed mixture, one at a time, following each with a spoonful of flour.
Sift the remaining flour into the creamed mixture and mix until well combined.
Pour in the hot water and beat to mix well.
Pour the batter into a bread loaf tin that has been sprayed with non-stick spray and line with baking paper.
Bake in an pre-heated oven at 180°C for one hour or until a skewer inserted in the middle comes out clean.
To make the lemon glaze place the icing sugar and lemon juice in a bowl. Whisk in enough hot water – a little at a time- to create a thick smooth glaze.
Pour the glaze over the cake and allow to set before serving.Recipe reprinted with permission from PomegranateDays. To see more recipes, click here.