Recipe: Iced Lemon Slices
FOR THE CAKE
125g unsalted butter
175g caster sugar
2 large eggs
The zest of 1 lemon
175g self-raising flour
A pinch of salt
4 tbsp milk
For the syrup
The juice of 1 ½ lemons
100g icing sugar
FOR THE GLAZE
The juice of ½ a lemon
150g icing sugar
1 Preheat the oven to 180C and butter and line a 23 x 23cm baking dish with baking parchment.
2 Cream together the butter and sugar.
3 Add the eggs and lemon zest, beating them in well.
4 Gently fold in the flour and the salt, mixing thoroughly and then add the milk.
5 Spoon the batter into the prepared tin and bake for 45 minutes or until a skewer inserted into the centre comes out clean.
6 Remove from the oven and puncture all over with the skewer.
7 Prepare the syrup by placing the lemon juice and icing sugar into a small saucepan and heat gently until the sugar dissolves.
8 Pour the syrup over the cake and allow the cake to cool completely before removing from the tin.
9 Make the icing by combining the lemon juice and icing sugar until smooth and white, adding a little more icing sugar if needed.
10 Make sure the cake is completely cool before drizzling with the glaze.
11 Cut into slices and serve.