Donal Skehan

Lemon Drizzle Slices

indobaking_12

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.

Makes 30 slices.
225g caster sugar
250g self-raising flour
1 teaspoon baking powder
4 large free-range eggs
225g butter, at room temperature
3 tablespoons of milk
Zest of 3 lemons

For the lemon drizzle icing:
200g icing sugar
Juice of 1 lemon
Zest of 1 lemon

Pre-heat the oven to 160°C. 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.

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