Sticky lemon iced traybake

Soft, moist and deliciously zingy and sweet. Yum Yum!

It's unlikely to be the most attractive cake you'll ever make, but it is really quick, simple and perfect for guests, parties or munching after dinner!

You will need

 Equipment

A tin (like one you might make lasagne in) lined with baking paper or well greased.
(Whisk, large bowl and an oven)
 

For the cake

2 large eggs
150g self raising flour
150g of butter or marg
150g of caster sugar
2 tablespoons of marmalade or apricot jam
 

For the icing

200g of icing sugar
Lemon juice (or flavoring)
Orange juice

Making the cake

• Pre heat oven to 160 degrees C
• Put caster sugar and butter together in a large bowl and mix until light and fluffy
• Add half the flour and one egg. Mix well
• Add the other egg and rest of the flour. Mix well
• Add the jam/marmalade and mix in.
• Tip the mixture into the tray and let it find a level.
• Bake for 25 minutes until springy to touch and light brown in colour
• Leave to cool in the tin

Icing the cake

• Make a few small holes in the cake using a skewer (to allow the icing to slightly seep into and flavour the cake)
• Sift the icing sugar into a bowl
• Add a big squirt of lemon juice and begin mixing into the icing sugar with a spoon
• Add a couple of drops of orange juice at a time until you have a thick icing. It should just pour but not be too runny (or it will run off the cake before it sets)
• If you do add too much liquid add a bit more icing sugar to cancel it out.
• Pour the icing over the cake and smooth to edges.
• Allow to set in the tin.

When completely set, remove from the tin and cut into fingers or smaller squares (if you're expecting lots of people). Enjoy!!