Lemon school cake
This simple lemon sheetcake or school cake is ideal for a bake sale or children’s birthday party.
In November 2023, this recipe was costed at an average of 54p per portion when checking prices at four UK supermarkets. The recipe is designed to be made in conjunction with a low-cost store-cupboard.
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
- 200²µ/7´Ç³ú-300²µ/10½´Ç³ú icing sugar
- multi-coloured sprinkles, to decorate
Method
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line the bottom of a roughly 26x22cm/10½x8½in baking tin.
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.
Spread the mixture in the tin, levelling off the surface with the back of a spoon.
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.
Mix together the icing sugar and enough lemon juice to make a pourable icing.
Spread the icing over the cooled cake, scatter over some sprinkles and leave to set before cutting into squares.
Recipe Tips
Any standard brownie tin should work for this cake so don’t worry too much if it’s not exactly the same size as the tin in the recipe. Just check it’s fully cooked before removing from the oven – it should be springy to the touch.