Lemon Slice Cake

Well I was asked by a friend to make her a Lemon Drizzle cake the other day, which I was more than happy to do (of course).

Lemon Slice Cake

 

 

 

 

 

 

 

 

 

I used my recipe as it is tried and tested and loved by all those who have eaten it, especially us (my hubby and me).

I called my friend to let her know that the cake was ready to be collected and her husband appeared about 10 minutes later, eager to enjoy the cake, they were having some guests around in the evening for aperitifs and they were thinking about sharing, only ‘thinking’ about it. (ha ha)

I checked the following day and they had not shared the cake with their guests so I didn’t know if it hit the mark.

Anyway a few days later they dropped into to say hello and I asked about the cake. There was a pained look on her face and she confessed that it is was not what she had expected, she was looking for a soft sponge cake with a layer of lemon icing on top. The cake I had made was indeed Lemon Drizzle cake, her hubby interjected to say that he really loved it and it ticked all the boxes for him. So I guess 1 out of 2 is not bad.

So that left me with a dilemma, did I try to resolve the situation (no real situation), by making another cake and hope this time, it is what she is expecting.  Of course you know the answer is YES.

So based on the description by my friend I have set about baking a new cake, primarily the same recipe with a few tweaks but the major difference is the icing topping. Rather than the Lemon drizzle, this is a layer of icing and lemon curd.

I swapped the bread tin for a tray tin, and just needed to keep an eye on the baking time, a little less time, just making sure the cake was ‘just’ cooked and not over cooked.

I weighed the butter into a bowl and popped it into the microwave for 20 seconds to make sure it was nice and soft but not melted.

Add the sugar to the bowl and using an electric whisk, whisk until the mixture is nice and fluffy, this really helps to ensure the sponge is light.

Weigh the flour and baking powder into a bowl ready to add to the mixture.

I like to add the eggs one by one, whisking in between and added a spoonful of flour between each egg. This helps to make sure the mixture does not curdle. (If it looks as though the mixture is curdling, just ask more flour and it will come back together).

When all the flour is added, then add the milk and lemon juice and zest and mix again to just combine.

I like using a spatula for this stage to get the mixture out of the bowl and into the baking tray, again I always line the baking tray, it just makes sure you can get the cake out of the tin with no problems.

Use the spatula to smooth the top of the cake and place in the oven for 35 minutes until golden brown. Test the cake with a tooth pick, in the centre, make sure it comes out clean. If there is any crumbs on the tooth pick, place back into the oven for 2 minutes and test again.

Once the cake is cooked, I removed it from the oven and left it in the tin for 5 minutes, then remove from the tin and place on a cooling rack until completely cold. It took about 1 hr for the cake to feel cold. I then placed it in the freezer for 20 minutes to just make sure it was really cold.

While the cake is baking I made the lemon curd, I didn’t need much lemon curd, so only made enough, well actually a little bit more, but it stores well in the fridge.

I weighed the sugar and lemon juice into a small saucepan and then added the egg, whisked it all together and then placed on the cooker on a low heat until the sugar was melted, then I added the butter 1 cube at a time and waited until the butter melted before adding the next cube. Once all the butter was added, I then cooked for another 5 minutes until it thickened, then turned off the heat and leave to the side until needed.

Next was the icing topping, I added the icing sugar to a bowl and added the lemon juice 1 teaspoon go begin with, then added the remainder a little at a time until I had a thick paste. I covered it and left it until the cake was cold.

Once the cake was cold, I gave the icing a quick mix and then poured it over the top of the cake, and used a spatula to spread it across the top, just to the edged. Then I poured some of the lemon curd into a small piping bag and piped the lemon curd across the top in parallel lines, you need to do this quite quickly before the icing sets.

Lemon Slice Cake

 

 

 

 

 

 

 

 

 

I used a tooth pick and drew it across the top of the icing, to create a pretty pattern.

Then it was time to test.

Lemon Slice Cake

 

 

 

 

 

 

 

 

 

It was delicious even if I do say so myself.

But of course its not me that I needed to test it on, I called my friend and said I had a surprise for her and I needed her to test a cake for me.

I jumped in the car drove to my friends house. They were happy to see me and the cake. I left them with the cake as it was near to supper time and asked them to let me know what they thought.

It wasn’t long before I got an email to say it was  “just perfect”. So my job was done. 🙂

I hope you enjoy this cake too. It is well worth it.

 

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Lemon Slice Cake
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Print Recipe
Delicious light lemon sponge cake topped with a thick icing and lemon curd. Ideal for any teatime treat.
Servings Prep Time
14 slices 10 minutes
Cook Time Passive Time
45 minutes 1 hr
Servings Prep Time
14 slices 10 minutes
Cook Time Passive Time
45 minutes 1 hr
Lemon Slice Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Delicious light lemon sponge cake topped with a thick icing and lemon curd. Ideal for any teatime treat.
Servings Prep Time
14 slices 10 minutes
Cook Time Passive Time
45 minutes 1 hr
Servings Prep Time
14 slices 10 minutes
Cook Time Passive Time
45 minutes 1 hr
Ingredients
Lemon slice cake
Lemon Curd
Icing
Servings: slices
Units:
Instructions
Lemon Slice cake
  1. Pre-heat the oven to 180c Conventional/160c Fan/Gas 4. Line a baking tray. (20cm x 25cm)
  2. Add the butter to a large bowl and place in the microwave to soften as necessary.
  3. Add the caster sugar to the butter in the bowl and whisk to light and fluffy.
  4. Weigh the flour and baking powder into a bowl. Add the eggs to the butter mixture one at a time and add a spoonful of flour in between each egg and whisk to combine.
  5. Add the remainder of flour and mix to combine. Add the lemon juice, zest and milk, mix to combine.
  6. Spoon the mixture into the lined baking tray and smooth the top. Bake in the oven for 35 minutes until golden on top. Test with a cocktail stick to ensure it is cooked in the centre, no crumbs. If needed place back in the oven at 2 minute intervals.
  7. Remove from the oven and allow to cool completely before topping with the icing and lemon curd.
Lemon curd
  1. Place the sugar, lemon juice and zest and egg into a small saucepan.
  2. Whisk the mixture in the saucepan until fully combined.
  3. Gently heat the mixture until the sugar is dissolved. When the sugar is dissolved add the butter 1 cube at a time and allow to melt before adding the next cube. Continue stirring the mixture as the butter is melting. Continue cooking the mixture until it thickens.
Icing
  1. Place the icing sugar into a small bowl. Add the lemon juice 1 tsp at a time and mix until you achieve a thick, sticky paste.
Icing the cake
  1. When the cake is cold, add the icing to the top of the cake, use a spatula to spread the icing across the top of cake. Pour some of the lemon curd into a piping bag with a small hole. Draw vertical lines across the cake. Using a toothpick, pull the toothpick through the icing and lemon curd, drawing a pattern as you desire.
Recipe Notes

This cake uses 2 lemons, 1 for the lemon curd.

Use juice of 1/2 of the 2nd lemon for the cake and the other 1/2 for Icing.

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