Topped with a lovely tangy lemon icing, this simple traybake makes an ideal summertime treat
Cook Time: 35 - 45 Minutes
What you need
- 250g/9oz Odlums Self Raising Flour
- 1 heaped teaspoon Odlums Baking Powder
- 225g/8oz Butter (room temperature)
- 225g/8oz Shamrock Golden Caster Sugar
- 3 Eggs
- 150ml/¼pt Milk
- Rind of 1 Lemon, finely grated
Zingy Lemon Icing
- 225g/8oz Icing sugar
- 4-6 teaspoons Lemon Juice
Recipe Steps
- Preheat oven to 180°C/350°F/Gas 4. Line a 28cm x 18cm/12″ x 7″ baking tin with parchment paper.
- Cream the butter and sugar together until smooth. Add the eggs and beat briefly.
- Sieve in the flour and baking powder, then stir gently until combined.
- Beat in the milk for a minute until the mixture becomes a thick batter. Stir in the lemon rind.
- Pour into the prepared tin and smooth the top, making a very slight dip in the centre to get a flat top as it bakes.
- Bake for 35-45 minutes until the cake is golden brown, springs back when pressed and is shrinking away from sides of the tin.
- Leave to cool slightly in the tin, then transfer to a wire rack to cool completely.
- Sieve the icing sugar into a bowl, then whisk in the lemon juice to make a thick paste. Spread evenly on top of the cooled cake and smooth with a knife or the back of a spoon. Decorate with grated lemon rind on top and slice into squares to serve.
Tip
To get a smooth finish on the icing, heat the knife or spoon in a mug of hot water before spreading
