Step 1

Preheat the oven to 180C/160C Fan/Gas Grease and line the bottom of a roughly 26x22cm/10½x8½in baking tin.

Step 2

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.

Step 3

Spread the mixture in the tin, levelling off the surface with the back of a spoon.

Step 4

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.

Step 5

Mix together the icing sugar and enough lemon juice to make a pourable icing.

Step 6

Spread the icing over the cooled cake, scatter over some sprinkles and leave to set before cutting into squares.