Easy to make, just as easy to ice.
This was originally just a lemon drizzle recipe, minus the icing, but I hate how boring plain cake looks.
Tip: Still tasty without the icing for a lower sugar option, but won’t look as good.
Makes 12-16 squares
- Cake tin, Approx 20cm x 20cm
- Baking paper
- 70g unsalted butter at room temperature
- 125g caster sugar
- 2 eggs
- 140g self raising flour
- 1tsp baking powder
- 4 tbsp milk
- 2 tsp lemon flavouring
- 1 small lemon
- 30g plain white sugar
- 300 icing sugar
- few drops of yellow food colouring
- few tbsp tap water
- Preheat the oven to 170 degrees c and line the tin with baking paper
- Tip the butter and caster sugar into a bowl and mix with an electric mixer until fluffy.
- Beat in the eggs, followed by the flour, and baking powder.
- Add the milk and 1 and 1/2 tsp of the lemon flavouring and beat again.
- Finely grate the lemon’s zest into the mixture and stir in with a wooden spoon.
- Squeeze the lemon’s juice into a cereal bowl and set aside
- Spoon the cake mix into the prepared tin and bake for 20-30 minutes or until a skewer, when inserted comes out clean.
- Remove the cake from the oven when golden, and prick all over with a fork.
- Mix the 30g white sugar with the lemon juice and spoon evenly over the hot cake.
- When the cake has fully cooled, remove from the tin.
- In bowl, mix the icing sugar (leaving a few tbsp of it aside) with a little water until it is smooth but thick. Spread evenly over the cake.
- Add the yellow food colouring and the remaining lemon flavouring to the set aside icing sugar.
- Keep it a thick consistency. Use a piping bag/food bag with a hole in the corner to pipe in straight lines across the iced cake.
- Use a cocktail stick to drag lines through the cake, alternating between top to bottom and bottom to top, this will give a feathered look.
- Allow the icing to set before cutting.