I’m not sure I’ve ever met anyone who doesn’t like lemon drizzle cake, and these Lemon Drizzle Squares are a perfect way to feed the masses. You know I’m a fan of always having some home baking in the tin when possible, and this one keeps fresh and moist for a few days.
Soft buttery cake, with a sharp lemon zing and a crisp sugar topping – it’s delicious and you don’t have to go to as much effort as you would with a layered, iced cake. Just put the batter into a traybake tray, bake, allow to cool a little and then mix the sugar and lemon juice together to make your glaze, drizzle it over and you’re done. No need to faff around with a palette knife or anything. The squares are also a lovely size for a bake sale, and it’s quick and easy to whip up a couple of batches.
I made these recently for family coming to visit, and they were so simple to whip together between finishing work and them turning up, with so few steps to get to get to the finished article. And what’s more, you only need two lemons, so chances are you’ll be able to make them with what you have in your cupboards and fridge.
- 225g soft, salted butter
- 225g caster sugar
- 4 eggs
- 2 tsp baking powder
- 2 lemons, oersted and juiced separately
- 275g self-raising flour
- 2 tbsp double cream (or milk if you don't have cream)
- 175g granulated sugar
- Line a large traybake tin or deep baking tray with butter and greaseproof paper. Preheat the oven to 160c.
- Cream the butter in a large bowl with an electric hand mixer if you have one. If you don't a wooden spoon and then a whisk and some elbow grease will do the trick (although this recipe will become less easy very quickly!)
- Add the caster sugar and mix together for a few minutes until very light and fluffy.
- Add the eggs and mix them in for a good few minutes, until the mixture is pale and mousse. This is a great opportunity to bring in the air that will make your cake light and fluffy.
- Add the zest of the two lemons, and mix together.
- Finally, add the flour and the double cream and mix until just combined, then stop.
- Scrape the mixture into the tray and level out a little, making sure it reaches all the edges.
- Slide into the middle of the oven and bake for around 20-25 minutes, or until lightly golden on top and springy to the touch.
- Leave to cool for a few minutes while you mix up the topping, by putting the granulated sugar into a smallish bowl and adding the juice from the two lemons. Mix together well and leave to stand for a moment.
- Prick the sponge all over with a cocktail stick or similar and then spoon the glaze over the sponge, making sure you cover the whole of the cake's surface. Leave to cool completely then cut into squares or fingers.
- Enjoy with a nice cup of tea!