This cake is so easy to make and it will last for 2 to 3 days in an airtight container. Just perfect for an afternoon cup of tea.
- Preheat the oven to 170°C/fan 150°C/gas 3½. Line a straight-sided 30cm x 25cm traybake tin with baking paper.
- Put the dry ingredients in your electric food mixer, then add the eggs, butter, milk and lemon zest. Alternatively you can use an electric hand mixer starting with your dry ingredients in a large bowl. Beat until smooth and combined, then gently stir in the berries.
- Pour the batter into the prepared tin, then bake on the middle oven shelf for 35 minutes or until risen and golden. Turn out onto a wire rack to cool completely.
- Mix the lemon juice into the icing sugar, a little at a time, until you have a smooth, spreadable icing. Cover the sponge with the icing and leave to set for 1 hour or until the icing has set. Cut into squares.