I was debating whether this was a sheet cake or a traybake. I guess it’s the former, as it’s more a cake than a “slice”, the Australian version of a traybake, and baked as a sheet in a 13” x 9” cake pan.
Lemon and yoghurt go well together and create a moist cake, and topped with a lemon glaze makes it extra lemony!
250g butter, softened
1 teaspoon vanilla extract
250g caster sugar
Zest of 1 lemon
3 free-range eggs
250g plain flour
1 teaspoon baking powder
100g Greek yoghurt
Juice of half a lemon
1 tablespoon milk
2 tablespoons lemon juice
Enough icing sugar to make a thin but spreadable icing
Preheat oven to 180 degrees C or 160 degrees C fan-forced.
Line a 13” x 9” cake pan with baking paper. Beat butter, vanilla and sugar in a food processor until well creamed.
Add the lemon zest. Beat in eggs one at a time. Stir in the flour and baking powder, the yoghurt and the lemon juice, in 2 batches. Stir in the tablespoon of milk.
Spread mixture into the pan. Bake about 30 minutes, or until a skewer inserted in the cake comes out clean.
Cool in the pan, then turn the sheet cake out onto a wire rack.
For the glaze, mix the lemon juice with enough icing sugar to make a spreadable glaze. It’s rather hard to say how much, just keep adding icing sugar a little at a time until you get the right consistency.
Spread on top of the sheet cake, no need to be too precise, this is more of a glaze than an icing and should drip down the cake.