Lemon Drizzle Slices

Just recently I've gone in to baking overdrive! I've made so many things but I am only just getting round to typing them up. A couple of weeks ago we had a development day at work and for lunch we did a bring a share. Naturally, when the list when up for us to write what we were going to bring I put CAKE right at the top.

A favourite in the office at work is lemon drizzle cake - not wanting to disappoint anyone that is exactly what I made, along with some chocolate and marshmallow brownies for a super indulgent lunch time treat.



I decided to make individual lemon drizzle slices as for a sharing lunch it was much easier than having to slice a big cake. Regardless of what size and shape tin you decide to use this is my go to lemon cake recipe. As I explained previously when making my butterscotch slices I always measure sponge recipes in ounces as this is how I was taught, so apologies for those who work in metric.

For the sponge you will need:
10oz unsalted butter
10oz caster sugar
5 large eggs
10oz self raising flour
The zest of 3 lemons

For the drizzle you will need:
The juice of 3 lemons
3 Tablespoons of granulated sugar

For the icing you will need:
Icing sugar
Water

Start by heating your oven to 180c fan.

• Cream the butter and the sugar until light and fluffy
• Gradually add the eggs
• Sift in the flour and gently fold it in with the zest of 3 lemons
• Spoon the mixture into lined tins of your choosing
• For individual slices they cook relatively quickly in 15 minutes. If you are making one large loaf you will need to let if cook for around 30 - 35 minutes - if that cakes springs back to your touch and when inserted a skewer comes out clean - it's ready!

Whilst allowing your cakes to cool slightly mix the granulated sugar into the lemon juice until the sugar dissolves. 

Using a fork, make a few holes on the top of you cake / cakes and spoon the lemon juice over evenly whilst the cake is still warm.

It's important to do this when the cake is still warm as the heat helps draw the lemon juice through your bake giving a lovely lemony taste throughout.

Remove your cake / cakes from their tins and allow them to cool completely before combining icing sugar and water together to make a smooth icing. It up you how thick to make this - add more water to loosen or more sugar to thicken until its at your desired consistency.

You're now ready to pipe the icing over your cakes in what ever style you fancy.

And that's all there is too it - these are really simple but incredibly yummy cakes.

Happy baking - let me know how you get on!
Rach x