A light lemon sponge, drizzled with lemon syrup and decorated with feather icing. The perfect accompaniment to a nice cup of tea. 

This is definitely a classic British cake and if you are looking for a lemon cake recipe that’s easy to make and tastes light and moist, then you’re in the right place! These Lemon Drizzle Slices has the perfect balanced lemon flavour that’s not too sharp and not too sweet. It's truly the zingiest, most delicious and moreish cake you’ll ever make. 



You'll make the batter in a single bowl by whisking butter and sugar together, then beat in two eggs before folding in self-raising flour. Then add the zest of a lemon, lemon curd, baking powder and milk. You'll then pop the batter in a tin and bake!



While your lemon drizzle cake is baking, you'll make an incredible syrup to drizzle over the top. It's as simple as mixing together the sugar and lemon juice (yes, more lemon!) in a bowl and when your cake comes out of the oven, you'll pour it all over the hot cake. The only difficult thing with this recipe is waiting until it's cool so you can pop it out of the tin and devour it all! The sticky, zesty top is an absolute delight. 



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This easy Lemon Drizzle slices recipe is sure to become a family favourite!

LEMON DRIZZLE SLICES
Makes 12 slices
Prep time: 25 mins
Cook time: 30 mins

Ingredients
For the cake
70g softened unsalted butter
100g caster sugar
2 medium eggs
140g self-raising flour
1 tsp baking powder
finely grated zest 1 lemon
1 tbsp lemon curd
2 tbsp milk
Pinch of salt

For the drizzle topping
30g granulated sugar
juice 1 lemon

For the feather icing
200g icing sugar
2 tbsp water
splash of yellow food colouring


Method
Heat oven to 180C/160C fan/ gas 4. Line a 20 x 20cm square baking tin with baking paper.

Beat the butter and sugar together until pale, light and fluffy. Add the eggs and mix again. Sift in the flour, baking powder and add the lemon zest, lemon curd, salt and milk, and mix until all the ingredients are thoroughly combined. Pour the mixture into the prepared tin and bake for 25-30 mins or until a skewer comes out clean.

When the cake is baked, mix together the sugar and lemon juice and pour over the hot cake. Leave to cool completely in the tin. 

Mix the 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 into a disposable icing bag.

Remove the cake from the tin and peel off the baking parchment. Sit the cake on a wire rack and spread the white icing over the top. Pipe thin lines of the coloured 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.


NOTES:

Check your cake at 25 minutes until a skewer comes out clean.

When you pour the drizzle topping over the cake, it may not like it will absorb but tilt the cake tin around so the liquid is distributed evenly over the cake.

The icing sugar mixture should be spreadable and not watery. Add some water a little at a time until you can easily spread it over the cake without it being too runny.

For clean cake slices you can put the cake into the fridge to firm up for 20 minutes before cutting with a knife. Alternatively you can dip a knife into some warm water, and cut the cake after the icing has set.