Lemon school cake

Name: Lemon school cake
Prep time: 30 min
Cook time: 30 min
Ingredients: 225g/8oz butter, softened, plus extra for greasing; 225g/8oz caster sugar; 250g/9oz self-raising flour; 4 free-range eggs; 3 tbsp milk; 2 lemons, finely grated zest and juice; pinch salt; 200g/7oz-300g/10½oz icing sugar; multi-coloured sprinkles, to decorate

5.0

(15)

www.bbc.co.uk

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Prep Time: 30 minutes

Cook Time: 30 minutes

Servings: 15

Author : Silvana Franco

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Ingredients

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225 grams/8 ounces butter, softened, plus extra for greasing225 grams/8 ounces caster sugar250 grams/9 ounces self-raising flour4 free-range eggs3 tbsp milk2 lemons, finely grated zest and juicepinch salt200 grams/7 ounces-300 grams/10½oz icing sugarmulti-coloured sprinkles, to decorate

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Instructions

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Step 1

Preheat the oven to 180C/160C Fan/Gas Grease and line the bottom of a roughly 26x22cm/10½x8½in baking tin.

Step 2

Using an electric whisk, beat together the butter, caster sugar, flour, eggs, milk, lemon zest and salt in a large bowl until smooth and creamy.

Step 3

Spread the mixture in the tin, levelling off the surface with the back of a spoon.

Step 4

Bake for 25–30 minutes until golden and springy. Leave to cool in the tin for a few minutes then carefully remove the paper and leave to cool completely on a wire rack.

Step 5

Mix together the icing sugar and enough lemon juice to make a pourable icing.

Step 6

Spread the icing over the cooled cake, scatter over some sprinkles and leave to set before cutting into squares.