Friday, 10 July 2015

Lemon Drizzle Cake Bars

Readers, another speedy bake tonight. I had some friends over for dinner.  Small friend included in that.   These are fresh, zesty and as it appears, liked by all ages.  The creator of this recipe (which I’ve only adapted slightly) has made it quick and easy to bake, as everything is in cup measurements.  Perfect if you are pushed for time, as it can all be thrown into the bowl!

Although we didn’t end up eating these at dinner, youngest crew member was happy to munch away on some small squares of cake whilst we ate.   I’ve had these chilling in the fridge for a few hours and have settled myself on the couch now with a square of cake and Celebrity Masterchef.

Happy weekend all.  Enjoy this quick and easy bake.

Lemon Drizzle Cake Bars

Ingredients (makes 1x 8x8in tin)

¾ cup plain flour
¾ cup caster sugar
½ cup softened butter
2 large eggs
Juice and zest of 1 large lemon
Icing Sugar + juice of ½ lemon and zest to decorate


  1. Preheat the oven to 190c/170c fan/Gas 6.
  2. Grease and line an 8x8in tin.
  3. Sift the flour and sugar into a bowl.  Add the slightly softened butter and mix until combined.
  4. In a jug, whisk the eggs and juice of 1 lemon.  Add to the sugar, flour and butter, then mix for around 2 minutes until a smooth cake batter forms.
    Mix batter until smooth
  5. Add the lemon zest and mix to combine.
  6. Transfer the cake batter to the tin and smooth out.   Bake for around 25 minutes.
  7. Cool in tin for 5 minutes, then turn out to a tray and allow to cool fully.
  8. Add icing sugar to a bowl and add the juice of ½ a lemon.  Mix until a thick, spreadable paste is formed.  Spread over the cooled cake as a thin icing topping.  Grate lemon zest on top of the icing and allow to set before cutting into squares and serving.
  9. Store in an airtight container for up to 48 hours. 

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