Lemon Drizzle Squares
A gorgeous recipe for a lovely lemon cake!
Prep Time 30 minutes minutes Cook Time 40 minutes minutes Total Time 1 hour hour 10 minutes minutes For the sponge
- 150 g softened butter
- 175 g caster sugar
- 2 eggs
- 1 tsp lemon juice
- 175 g self raising flour
- 125 ml milk
- icing sugar for dusting
For the syrup
- 140 g icing sugar
- 50 ml lemon juice
For the sponge
Preheat oven to 180C, line a baking dish with baking paper.
Place butter, sugar and eggs in the kitchen aid, beat together until light and fluffy, around a few minutes.
Add the lemon juice.
Add in the flour and milk.
Mix again for another few minutes.
Spoon mixture in the baking dish and bake for around 40 minutes.
For the syrup
Over a low heat, add the lemon juice and icing sugar to a saucepan and stir until icing sugar has dissolved. Do not boil.
Set aside to cool slightly.
To finish off
Prick fork holes into the sponge cake, leaving it in the baking dish.
Pour the syrup onto the sponge.
Leave to cool completely before attempting to take out of the dish.
Cut into pieces and serve.