Lemon school cake
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
Instructions
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