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Donal Skehan
Lemon Drizzle Slices | DonalSkehan.com
  • desserts-baking

Lemon Drizzle Slices

April 10

The perfect accompaniment to a nice cup of tea, these lemon drizzle slices are a light and zesty.  A nice alternative for those who don’t particularly love heavy baking.  If you aren’t too keen on baking, this all in one recipe makes things very simple and should leave you with fairly impressive results.

 

  • serves Serves 30
  • time

Method

  1. 1. Pre-heat the oven to 160°C/325°F/Gas Mark 3. Line a rectangular baking tin (30cm x 23cm) with parchment paper.
  2. 2. Place all the dry ingredients in a large bowl and make a well with the back of a spoon. Add the eggs, butter, milk and zest and beat with a hand mixer until well combined for about two minutes.
  3. 3. Pour the mixture into the lined tin, place in the oven on the middle rack and cook for 35 minutes until golden brown on top and risen. Turn out on to a wire rack and allow to cool completely before icing.
  4. 4. Whisk together the ingredients for the drizzle and spread over the top of the cooled lemon cake. Slice into 30 pieces.

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Ingredients

For the sponge:

225g caster sugar

250g self-raising flour

1 tsp baking powder

4 large free-range eggs

225g butter, at room temperature

3 tbsp of milk

Zest of 3 lemons

For the lemon drizzle icing:

200g icing sugar

Juice of 1 lemon

Zest of 1 lemon

You'll Need

Rectangular baking tin (30cm x 23cm)

Wire cooling rack

Mixing bowl