Easy Lemon Drizzle Traybake Cake (Print Version)

# Ingredients:

→ Cake

01 - 1 cup unsalted butter, softened
02 - 1 1/4 cups granulated sugar
03 - 1 teaspoon vanilla extract
04 - 4 medium eggs
05 - 2 cups self-raising flour
06 - 3 tablespoons milk
07 - Zest of 2 lemons

→ Topping

08 - 1 2/3 cups powdered sugar
09 - 2 tablespoons fresh lemon juice
10 - 1-2 tablespoons lemon zest

# Instructions:

01 - Preheat oven to 350°F. Line 8x10-inch tin with parchment.
02 - Whisk butter and sugar until fluffy. Add vanilla, then gradually mix in eggs, flour and milk.
03 - Stir in lemon zest. Transfer to prepared tin.
04 - Bake 25-30 minutes until toothpick comes out clean. Cool completely.
05 - Mix powdered sugar and lemon juice. Spread over cake and top with zest. Let set before cutting.

# Notes:

01 - Stores 5 days
02 - Use fresh lemons
03 - Cool before icing

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