Lemon School Cake
HB-14348 · Hand-built original
A simple tray sponge flavoured with lemon zest is baked in a rectangular tin, iced with a pourable lemon icing and scattered with multi-coloured sprinkles. Cut into squares, it is made for sharing.
Cakes and baking1 hrServes 15266 kcalVegetarianDiabetic
Main ingredient: greasing
Servings:15quantities adjust to match
Ingredients
- 8 oz butter, softened, plus extra for greasing
- 8 oz caster sugar
- 9 oz self-raising flour
- 4 free-range eggs
- 3 tbsp milk
- 2 lemons, finely grated zest and juice
- Pinch salt
- 7 oz to 10 1/2 oz icing sugar
- Multi-coloured sprinkles, to decorate
Method
- Grease a baking tin roughly 10 1/2 by 8 1/2 inches, line its base, and heat the oven to 350°F.
- Beat the softened butter, caster sugar, self-raising flour, eggs, milk, lemon zest and pinch of salt together in a large bowl with an electric whisk until the batter is smooth and creamy.
- Spread that batter into the prepared tin and level its surface with the back of a spoon.
- Bake the sponge for 25 to 30 minutes, until it has turned golden and feels springy in the middle, then cool it in the tin for a few minutes before lifting it out to a wire rack to cool completely.
- Stir the icing sugar with enough of the lemon juice to make an icing that pours slowly off the spoon.
- Spread the lemon icing over the cold cake, scatter the sprinkles across the wet icing, and leave the traybake until the icing sets before cutting it into squares.
Prep: 30 min · Cook: 30 min
Nutrition (per serving, where published)
266 kcalCalories
5.5 gProtein
26 gCarbs
15.9 gFat
9.9 gSaturates
1.4 gFibre
4.7 gSugars
349 mgSodium
33 mgCholesterol
149 mgPotassium
72 mgCalcium
2.2 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data