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desserts-baking

Lemon Drizzle Slices

30
Lemon Drizzle Slices | DonalSkehan.com

desserts-baking

Lemon Drizzle Slices

Sunday, April 10, 2011

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

Rectangular baking tin (30cm x 23cm)

Wire cooling rack

Mixing bowl

 

Serves 30

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.

 

Pre-heat the oven to 160°C/325°F/Gas Mark 3. Line a rectangular baking tin (30cm x 23cm) with parchment paper.
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.
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.
Whisk together the ingredients for the drizzle and spread over the top of the cooled lemon cake. Slice into 30 pieces.
Serves 30

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

 

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  • Pingback: Lemon Drizzle Days… | The Official Website for Donal Skehan()

  • Magdalena Berezowska

    I love everything abut lemon. my favourite is lemon tart. have a try!

  • Rey

    I’ve been craving something with lemon to go along with all the strawberries I’ve been harvesting. I’m thinking some fresh sliced strawberries as a garnish to these would be wonderful!
    Thank you for sharing this recipe.

  • SKH

    Ah Donal – any chance of some clarification?! Love the sound of these, my husband loves all things lemon and I’ve made lemon tart for him before and am reckoning these sound easier. However, I a question…

    Rectangular baking tin – is this a regular baking tray, is that not too shallow, surely I need something deeper?! Or do you mean a rectangular cake tin?

  • SKH

    in the oven as we speak! (Bought a new dish today in Stock)

  • Rafal

    We made it today and brought it to this friend’s birthday tonight as well as your book—this combo worked really well, thank you :)

  • Jill

    Thanks again Donal (loved your white choc/cranberry muffins at Christmas)! These will be wonderful treats to take to my sister-in-law’s Easter gathering – perfect for spring!

  • Ger

    i made these last night…..absolutely fab…..and so so easy!

  • frances

    Made these lemon drizzle slices last night and they are delish !! and so so easy to make…I love anything lemon and when i saw this recipe had to make them straight away !! You have cracked it with this all rounder tea cake, which is ideal for any occasion and not a bit time consuming. Thanks for the receipe.

    • It’s a really citrussy one! :) Beautiful with a cuppa! :)

    • Hi, I’m out of the office until 10 August 2011 and will reply to any emails on my return.

  • ShirleyBerry

    Hi Donal, I was introduced to your Lemon Drizzle recipe by a friend of mine. Made them last night and it was awesome and yummy. My colleagues loves it. However, I would like to ask you a question. Why is my cake so crumbly. Did I do something wrong ? I have follow exactly except opting out the topping.

    • Great to hear you liked them. The crumbly cake can happen for a number of reasons. The most common is oven temperature and placement. My oven is fan assisted but if yours isn’t, it needs to be a higher temp. Also where you place the cake in the oven can have a huge impact on the overall bake.

      Hope that helps!

      • ShirleyBerry

        Thank you for your reply. Appreciated it very much. As for the placement of my cake, it was on level 3 lower rack. Oven temperature is 160 without fan. So this mean i should set my temperature at 180 Celsius ? Will the cake be dry then ? Sorry to ask so many questions.
        Thank you

        • Yes boost it up to 180 and make sure to put it on the middle rack. That always gets the best results when baking and shouldn’t be dry.

          Let me know how you get on!

          • ShirleyBerry

            Hi I have tried it again. This time I turned the fan on and the outcome was great. Not as crumbly as before. I am so glad. Thanks again.
            The next time I will try using 180 Celsius without fan and will let you know the outcome.
            Great day to you.
            Once again thank you

          • You’re very welcome!

  • You could try it with ground almonds instead of flour. Let me know how it turns out! :)

  • Lorraine

    Hi Donal. I’ve made this cake so many times but for some reason I forgot the butter of all things this time. It looks fine but of course it’s very dry. Anything I can do to salvage it? Maybe chuck a load of lemon juice into it?

    • Oh no! Yep you could try making a simple lemon syrup and cover it with that! :)

      • Lorraine

        Thanks! I ended up making a new one as there is nothing to compare to that lovely light cake you get when you actually use the right ingredients. Seriously the cake gets rave reviews when I bring it out for every birthday!

  • Siobhán O Dwyer

    Hi Donal could you make this in a cake tin square or round?

    • Absolutely. Just keep an eye on it. It’s ready when a skewer comes out clean when you insert it into the middle!

  • MichelleC

    These are beautiful – I thought they’d be quite heavy but no, the texture was perfect.
    I had to cook for about 50 minutes in total but that’s OK. They were worth the wait!
    The only adjustment I will make next time is to add more lemon – I followed the recipe exactly but also added in the juice of one lemon to the cake mix but it still was quite subtle!
    So next time I’ll putting a lot more zest and juice into the mix and also more zest in the icing.
    That’s personal preference though.
    Great recipe and one I will 100% be making again – thanks Donal, you never let me down.

    • Great to hear! I And I always love to get feedback on how people chop and change recipes so thanks for the comment!

  • Frances Kelly

    Donal going to try Lemon Drizzle Slices, is teaspoon of Baking Powder Rounded or Level? also what about depth of tin? and what size rounded tin would be suitable? Thanks

    • I have only tried them in a rectangular baking tin (30cm x 23cm) so I wouldn’t want to give a guess with a round tin. And a rounded tsp will do the trick. Hope you like them!

      • Frances Kelly

        Donal can iced lemon drizzle
        slices be successfully frozen
        & how long to thaw?
        Thanks Frances

        • I’ve never frozen them but I’m sure they would be fine. I’d leave the sponge un-iced and ice when they are thawed. D :)

  • Keelan Foran

    I just made these a while ago and they were great loads of great recipes Donal! You’re one of the best around on my opinion! :)