Lemon drizzle slices

Donal Skehans lemon slices are light and zesty and the perfect accompaniment to a nice cup of tea
By Donal Skehan
Lemon drizzle slices
  • Rating:
  • Serves: makes 30 slices
  • Cook Time: 35 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the cake:

  • 250 g self-raising flour
  • 1 tsp baking powder
  • 225 g caster sugar
  • 4 large eggs
  • 225 g butter, at room temperature
  • 3 tbsp milk
  • 3 lemons, zest finely grated

For the lemon drizzle:

  • 200 g icing sugar
  • 1 lemon, grated zest and juice


1. For the cake Preheat the oven to 160C/140C fan/gas 3. Line a 30cmx23cm rectangular baking tin with parchment paper.

2. Place all the dry ingredients in a large bowl and make a well in the middle with the back of a spoon. Add the eggs, butter, milk and lemon zest and beat with an electric hand mixer until well combined, for about 2 minutes.

3. Pour the mixture into the lined tin, place on the middle rack in the oven and cook for 35 minutes until risen and golden brown on top. Turn out onto a wire rack and allow to cool completely before icing.

4. For the lemon drizzle: Whisk together the ingredients for the drizzle and spread over the top of the cooled lemon cake. Allow to set for about 1 hour before slicing into 30 pieces.

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