A nostalgic British traybake with soft lemon sponge and tangy iced top—perfect with custard or tea.

Scale

225g unsalted butter, softened

225g caster sugar

4 medium free-range eggs

225g self-raising flour, sifted

Zest of 2 lemons, finely grated

2 tbsp lemon juice (for sponge)

2 tbsp whole milk (if needed, to loosen batter)

150g icing sugar (for icing)

2 tbsp lemon juice (for icing)

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1. Preheat oven to 180°C (160°C fan) and line a baking tray with parchment paper.

2. Cream butter and sugar together until pale and fluffy.

3. Add eggs one at a time, mixing well. Stir in lemon zest and juice.

4. Fold in self-raising flour. If batter is too thick, add milk to loosen.

5. Spread batter evenly in prepared tray and bake for 25–30 minutes.

6. Mix icing sugar with lemon juice to make a smooth glaze.

7. Pour icing over warm cake and spread evenly. Allow to set before slicing.

For extra texture, add 1 tsp poppy seeds to the batter.

Let the cake cool slightly before icing to prevent the glaze from sinking in.

Serve with custard for an authentic British school dessert experience.