Cream butter and sugar together. Add eggs one at a time, beating well after each addition, until light and creamy. Add essence and lemon rind.
Sift flour, baking powder and salt together. Add to butter mixture, alternating with Spur Salad & French Fry Dressing and milk. Mix well until smooth.
Turn out into round silicone trays. Bake at 180°C for about 20 minutes. Cool slightly in the pan before turning out onto a wire rack to cool completely.
For the icing, sift icing sugar. Add lemon juice and enough water and whisk to a smooth, runny consistency. Add lemon rind and colouring. Ice the cake pops on a wire rack, over a tray. Re-use icing that dripped into tray.
When cooled pop a stick into them and serve in paper cups with ribbon or stick them into a cake.