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Lemon slices edward hayden
Harry Weir, assisted by Brian Clarke

Lemon drizzle slices

An easy, delicious classic recipe.

Serving: 12
Time: Less than an hour
Difficulty: Easy


  • 225g butter, softened
  • 225g caster sugar
  • 1 lemon, zest only
  • 4 eggs 
  • 225g self-raising flour 


For the topping 

  • 2 lemons, juice of one and zest of both
  • 110g icing sugar 


  1. Preheat the oven to 180°C/gas mark 4. Grease and line an 11 x 7 inch tray with parchment paper. 
  2. Beat together the butter, sugar and lemon zest with an electric mixer for 3-4 minutes or until it has a pale creamy consistency. Whisk in the eggs, then sift in the flour and beat for another 2-3 minutes. 
  3. Transfer the mixture into the prepared cake tin and bake for 30-35 minutes or until a skewer inserted in the centre comes out clean. Allow to cool on a wire rack. 
  4. To make the topping, mix the lemon juice and half of the zest with the icing sugar and beat until a runny consistency has been achieved. If the icing is too thick, add extra lemon juice or boiling water to thin it out. 
  5. Drizzle or spread the icing over the top of the cake and garnish with the rest of the lemon zest. Cut the cake into 12 bars/slices. 

Recipe courtesy of Edward Hayden

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  • Consider varying the flavour and substituting the lemon for some orange, coffee essence or even melted chocolate for a different flavour. 
  • I normally cut all the crusts off first before I cut the cake into slices; you can decide yourself what to do with the crusts!