This recipe Lemon Drizzle Slices is one of my go-to baking recipes. I absolutely love the sweet yet tart combination of ingredients. It is a very versatile cake too. Sometimes I just add the drizzle topping, but if I am feeling fancy or I’m in the mood for more sweetness, I make a white icing which I pour over the cooled cake and leave to set before serving.
I start by making the actual cake. To do this, I beat butter and sugar together before adding eggs, flour, baking powder, lemon zest, lemon curd and milk. I pour this simple cake mixture into a cake pan and bake in the oven. While the cake is baking, I prepare the drizzle topping and icing and have them ready to go once the cake is cooked and cooled.
To make Lemon Drizzle Slices, you will need the following ingredients:
Preheat the oven to 355 °F. Line an 8 x 8 inch square baking pan with parchment paper.
Beat 70 grams of butter and 120 grams of sugar together with an electric mixer until they are fluffy and pale.
Break two eggs into the mixture and beat well until fully combined.
Add 140 grams of self-raising flour, 1 teaspoon of baking powder, the zest 1 lemon, 1 tablespoon of lemon curd and 2 tablespoons of full-fat milk. Combine using a wooden spoon until all the ingredients are mixed together.
Transfer the cake mixture to the pan and bake in the oven for 25-30 minutes until a skewer inserted comes out clean.
Combine 30 grams of granulated sugar and the juice of 1 lemon in a small jug or bowl. Pour this mixture over the hot cake and leave to cool in the tin.
Mix 250 grams icing sugar with enough water to give a spreadable consistency, but not watery icing.
Remove the cooled cake from the tin and discard the parchment paper. Place the cake on a wire rack over a plate or baking sheet. Spoon the icing over the top of the cake and spread using a knife. Leave to set.
Garnish with grated lemon zest and cut into slices.
This Lemon Drizzle Slices recipe will become one of your go-to recipes with its delicious drizzle glaze to add sweet and zesty flavor. Try it soon and come back to leave a comment below.
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