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Heat oven to 200°C (180°C) fan.
Grease and line a 10 inch (26cm) rectangular dish or tray. Mine was 11 x 8 but anything with a similar volume will work.
Add all the ingredients to a food processor. Pulse to start, and blitz until smooth.
Pour the mixture into the tin, and bake for 30 minutes or until a skewer/knife comes out clean.
Leave the cake to cool entirely (at least 1 hour - to speed up the process put in the fridge after 15-20 minutes of cooling down).
When your cake is cooled, add half of your icing sugar to a bowl, and add in the butter. Beat with a whisk until light and fluffy.
Whisk in the remaining icing sugar, lemon zest, juice and milk.
Spread the icing across the top of the tray bake using a spatula, and cut into 12 squares. Grate over some extra lemon zest and enjoy.