Cakes
Lemon school cake
This simple lemon sheetcake or school cake is ideal for a bake sale or children’s birthday party.
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
Method
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Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the bottom of a roughly 26x22cm/10½x8½in baking tin.
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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.
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Spread the mixture in the tin, levelling off the surface with the back of a spoon.
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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.
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Mix together the icing sugar and enough lemon juice to make a pourable icing.
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Spread the icing over the cooled cake, scatter over some sprinkles and leave to set before cutting into squares.
Lemon school cake