Lemon drizzle slices

By Faeza
06 October 2016



¦ 70g unsalted butter

¦ 100g (½ cup) castor sugar

¦ 2 large eggs

¦ 120g (1 cup) self-raising


¦ 5ml (1 teaspoon) baking


¦ grated zest of 1 lemon

¦ 15ml (1 tablespoon)

lemon juice

¦ 30ml (2 tablespoons) milk

For the drizzle topping:

¦ 30g (2 tablespoons)

granulated sugar

¦ juice of 1 lemon

For the Icing:

¦ 250g icing sugar

¦ 45ml (3 tablespoons)


¦ splash of yellow food



Heat oven to 180°C. Line a 20cm x 20cm square baking tin with baking parchment.

Beat butter and sugar together until light and fluffy.

Add eggs one at a time and mix well.

Add flour, baking powder, lemon zest, lemon juice and milk, mix with a wooden spoon until all ingredients are thoroughly combined.

Pour mixture into tin and bake for 25-30 minutes.

Mix sugar and lemon juice together and pour over the hot cake.

Leave to cool in the tin.

Mix icing sugar with just enough water to give a runny, but not watery, icing.

Put a small amount of icing in a separate bowl.

Add a few drops of the food colouring to the icing until pale yellow.

Spoon the plain icing into a disposable icing bag.

Remove the cake from the tin and peel off the baking paper.

Sit the cake on a wire rack over a baking tray.

Spread the yellow icing over the top.

Pipe thin lines of the white icing across the width of the cake.

Use a cocktail stick to drag through the lines in opposite directions to create

a feathered effect.

Leave to set before cutting into slices.