Lemon Drizzle Slices

My delicious lemon drizzle slices are the perfect accompaniment to any afternoon tea!

A super light and zesty sponge , generously covered with shiny white icing,  finished with some cute yellow feathered icing to complete the look.

A recipe that is so quick and simple, you could actually say this one is  "Easy Peasy Lemon Squeezy" :)

What you will need ~

  • A medium sized mixing bowl
  • Electric Whisk
  • A small mixing bowl
  • A Grater
  • Spatula
  • Fork
  • Spoon
  • A square baking tin (approx. 20 x 20 cm in size)
  • Parchment paper
  • Scissors
  • Cake skewer
  • Wire rack
  • A large plate
  • Piping bags 
  • Cocktail sticks

Ingredients ~  Makes approx. 8 Lemon Drizzle Slices

  • 140 gm Self raising Flour
  • 1 Tsp. Baking Powder
  • 70 gm Soft butter
  • 120 gm Caster Sugar
  • 2 Medium Free Range Eggs (because we love chickens!)
  • 1 Medium Lemon zested and juiced
  • 2 Tbsp. Lemon Juice
  • 2 Tbsp. Milk

For the drizzle topping ~

  • Remaining juice from the Lemon
  • 30 gm Caster Sugar

To decorate ~

  • 250 gm Icing Sugar
  • 3 Tbsp. of water
  • Yellow Food Colouring

Method ~

  • Grease and line your square baking tin with parchment paper.
  • Pre heat your oven to 180 degrees.
  • Take your medium mixing bowl. Pop in the butter and sugar. Mix them together on a high speed using your electric whisk until it becomes nice and fluffy.
  • Crack in your eggs one by one, and mix again on high until fully combined.
  • Gently add in your flour, baking powder, lemon zest and 2 tbsp. of lemon juice.
  • Take your spatula and fold the batter gently until all of the ingredients are mixed together.
  • Pour the mixture into your prepared baking tin. Use your spatula to spread the batter evenly.
  • Bake in the oven for 25 minutes initially, and test with your cake skewer. If it comes out wet, bake for a further 5 minutes.
  • Prepare your lemon drizzle by adding the remaining lemon juice to the caster sugar in a small bowl. Mix the drizzle together by using a fork. 
  • When baked, remove from the cake from the oven. Pour the drizzle over the cake while it is still hot. I like to put some holes in my cake with the skewer first, as this ensures the drizzle soaks down through the sponge.
  • Allow the sponge cake to cool fully in its tin.
  • Once cooled, remove the parchment paper and place the sponge cake on a wire rack.
  • Take a bowl and make your white icing by adding together the icing sugar and water. The icing should not be too runny, but there should be some movement in it. Take a small amount of the icing and place into your small bowl. use the yellow food colouring and mix together until you get the desired shade of yellow.
  • Take a piping bag and spoon in the yellow icing. Twist the bag to remove any air holes.
  • Take the white icing and pour over the top of the sponge cake. Place a large plate underneath the wire rack just in case some icing drips off the sides. Let this set slightly.
  • Next take the yellow icing in the piping bag and cut the end of the bag with a scissors.
  • Pipe lines of the yellow icing across the width of the cake.
  • Take a cocktail stick and gently drag through the lines in the opposite direction (this will give the feathered effect like in the photos).
  • Leave the icing to set fully before cutting into slices.
  • Use a sharp knife to cut into 8 equal sized slices.

Fo - shizzle, my -nizzle, that's some tasty lemon drizzle!!

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