Lemon drizzle slices

Prep: 10 mins
Cook: 45 mins
Lemon drizzle slices
At home when we were young we had the ‘bun press’; when visitors arrived it always seemed to supply. These tangy lemon slices are for all your unexpected visitors.

225g butter, softened

225g caster sugar

Zest of 1 lemon

4 eggs

1 tbsp milk

225g self-raising flour

1 tsp baking powder

110g icing sugar

Zest and juice of 1 lemon

Preheat the oven to 180C/350F/Gas Mark 4. Grease and line an 11 x 7 inch/28cm x 18cm brownie/traybake tray with parchment paper.

Place the butter, sugar and lemon zest into the electric mixer and beat for 3-4 minutes until it has a pale, creamy consistency. Whisk in the eggs and milk and then sift in the flour and baking powder and beat for another 2-3 minutes.

Transfer into the prepared cake tin and bake in the oven for 40-45 minutes or until a skewer inserted in the centre comes out clean.

Allow to cool on a wire rack.

Meanwhile make up the topping.

Mix the lemon juice and most of the zest with the icing sugar and beat until a runny consistency has been achieved.

Extra lemon juice or boiling water can be used to loosen further if required.

Drizzle or spread the icing over the top of the cake and then cut the cake into 10-12 slices and garnish with some leftover lemon zest.

makes 10-12 slices

Preparation Time
10 minutes

Cooking Time
45 minutes

Main ingredients
Dairy, Flour, Fruit, Eggs, Sugar

Recipe Type
Cakes & Baking, Easy, Entertaining, Cake Stall, Classics

Level of Difficulty

Taken from Food for Friends by Edward Hayden, published by The O’Brien Press.Text/recipes Edward Hayden. Photos Carol Marks. 

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