Lemon Slice Cake
Delicious light lemon sponge cake topped with a thick icing and lemon curd. Ideal for any teatime treat.
Servings Prep Time
14slices 10minutes
Cook Time Passive Time
45minutes 1hr
Servings Prep Time
14slices 10minutes
Cook Time Passive Time
45minutes 1hr
Lemon slice cake
Lemon Curd
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.
  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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