Lemon Drizzle Slices
Make Great British Bake Off judge, Paul Hollywood's easy Lemon Drizzle traybake this weekend. Perfect for an afternoon treat or even a simple birthday cake.
From the book
The Weekend Baker
A celebration of classic family baking from around the world
Showstopping sweet treats
Delicious savoury breads
Introduction
I am partial to a slice of lemon drizzle and that’s why I decided to include it in the afternoon tea that I served at Cliveden House during my visit back there. This cake is decorated with a feather icing and it looks really impressive, but it’s incredibly easy to make. I like to serve it in slices.
Ingredients
| 70g | softened unsalted butter |
| 120g | caster sugar |
| 2 | medium eggs |
| 140g | self-raising flour |
| 1 tsp | baking powder |
| 1 | lemon, finely zested |
| 1 tbsp | lemon curd |
| 2 tbsp | full-fat milk |
| For the drizzle topping: | |
| 30g | granulated sugar |
| 1 | lemon, juice |
| For the feather icing: | |
| 250g | icing sugar |
| 3 tbsp | water |
| a splash of yellow food colouring |
Essential kit
You will need a 20cm x 20cm square baking tin and a disposable icing bag.
Method
Preheat your oven to 180°C/Gas 4. Line a 20cm x 20cm square baking tin with parchment paper.
Using an electric whisk, beat the butter and sugar together until pale, light and fluffy. Add the eggs and mix again. Add the flour, baking powder, lemon zest, lemon curd and milk and mix with a wooden spoon until all the ingredients are thoroughly combined. Pour the mixture into the prepared tin and bake for 25 to 30 minutes or until a skewer comes out clean.
Mix the sugar and lemon juice together and pour over the hot cake. Leave to cool in the tin. You can then eat the cake just as it is, or for a fancy finish try making this feather icing.
Mix the icing sugar with just enough water to give a runny, but not watery, icing. Take a small amount of icing and place it in a separate bowl. Add a few drops of the food colouring to this icing until you have the desired colour. Spoon this into a disposable icing bag.
Remove the cake from the tin and peel off the parchment paper. Sit the cake on a wire rack over a baking tray. Spread the white icing over the cake. Using the icing bag, pipe lines of the coloured icing across the width of the cake. Using a cocktail stick, drag through the lines in opposite directions to create a feathered effect. Leave to set before cutting into slices.
