A fresh and easy bake with a twist - think classic zesty lemon drizzle cake mixed with the fudgy texture of a blondie.
From the book
These lemonies have all the gorgeous, zesty flavours of a lemon drizzle cake with a fudgy texture. They’re bursting with tangy lemon, with a fresh, sugary glaze on the top, which is definitely a must for me when it comes to anything lemon. They are easy to make and bake, and ideal for a relaxed, sunny day. Enjoy them at an afternoon tea or picnic, or even pop them into lunchboxes. Everyone will love them, so you may want to think about hiding them if you want them to last!
|unsalted butter, softened
|180g (scant 1 cup)
|60ml (4 tbsp)
|fresh lemon juice (about 1½ lemons)
|300g (2⅓ cups + 5 tbsp)
|plain (all-purpose) flour
|lemon, grated zest
|For the glaze:
|250g (generous 2 cups)
|icing (powdered) sugar
You will need: an electric hand mixer
Preheat the oven to 170°C (150°C fan)/340°F/Gas mark 3½ and line a 20cm (8in) square baking tin with nonstick baking paper.
Put the butter and sugar into a large mixing bowl and beat together with an electric hand mixer until light and fluffy. Add the egg, egg yolk and lemon juice and beat in until just combined. Sift in the flour, baking powder and salt, then fold in with a wooden spoon or rubber spatula. Fold in the lemon zest. The batter should resemble a cookie dough.
Spoon the batter into your prepared tin and smooth it out to the edges, then bake for 30–35 minutes until the top is crisp and light golden brown.
Meanwhile, make the glaze. In a small bowl, mix together the icing (powdered) sugar and lemon juice until runny and smooth.
Remove the lemonie from the oven and immediately pour over the glaze, then leave to cool completely in the tin. Cut into 16 squares and enjoy!
Store in an airtight container for up to 5 days.