Lemon Drizzle Squares

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

When I baked this recipe, it was a bank holiday Monday here in England , and it was raining.




 Such a stereotype, don't you think? On rainy bank holidays, you need cake which should be preferably homemade so that the delicious smell can waft through the entire house enticing anyone who wanders in. And, to brighten up that day, these Lemon Drizzle Squares did the trick.

A moist, lemon flavoured sponge glazed with a fresh lemon icing!

Lemon cake, previously: Lemon Swiss Roll, Lemon Cupcakes, Lemon and Blueberry Cupcakes 

A Simple List of Ingredients: 

1. Butter
2. Sugar
3. Eggs 
4. Lemon
5. Self-Raising Flour
6. Baking Powder
7. Milk
8. Icing Sugar

Bismillah, let's begin!

Preheat the oven to Gas Mark 4 or 180 degrees C.

Grease and line a traybake tin. Mine measured 20 x 3 x 27cm and you can buy it here.

Into a large bowl, place 4 ounces (113 grams) of Butter, softened.

Along with 4 ounces (113 grams) of Sugar.

And, 2 Eggs.

Using a wooden spoon or an electric mixer ..

.. beat until well combined.

Next, grab 1 Lemon and a zester.

Zest the entire lemon. Give the zest a chop if it's too long.

Add it to the bowl.

Along with 5 ounces (141 grams) of Self-Raising Flour and 1 teaspoon Baking Powder.

Start mixing it ..

.. and gradually adding 2 tablespoons of Milk.

Beat the batter for about 2 minutes until lovely and smooth.

Give it one final mix with a spatula.

Before popping the whole lot into your prepared tin.

Smooth it out and then bake!

Bake for 30 minutes or until golden brown and when a clean toothpick is inserted, it should come out clean with no wet batter on it.

Next, make the quick lemon glaze. Into a small saucepan, place 3 ounces (85 grams) of Icing Sugar.

Along with the juice of 1 Lemon - use the one that you zested earlier!

Heat on a medium heat.

Stir well until the sugar dissolves which shouldn't take long at all.

Take the warm cake.

Prick all over with a fork.

Slowly, pour over the lemon glaze.

Leave the cake to set for about 10 minutes.

Before pulling it out of the tin, and slicing into squares.

Pop the cake onto a platter, dust with icing sugar and serve up!

Enjoy with a hot cup of tea!

Full Written Recipe:

Lemon Drizzle Squares

Ingredients – makes 12 squares

For the Sponge

4 ounces (113 grams) Butter, softened

4 ounces (113 grams) Sugar

2 Eggs

Zest of 1 Lemon

5 ounces (141 grams) Self-Raising Flour

1 teaspoon Baking Powder

2 tablespoons Milk

For the Glaze

Juice of 1 Lemon

3 ounces (85 grams) Icing Sugar

Method

Preheat the oven to Gas Mark 4 or 180 degrees C.

Grease and line a traybake tin. The one I used measured 20 x 3 x 27cm.

Into a mixing bowl, place the butter, sugar and eggs. Beat together until well combined.

Add in the lemon zest, self-raising flour and baking powder, and mix in. Whilst mixing, gradually add in the milk until a smooth batter forms.

Spread the batter out into the prepared tin, and bake for 30 minutes or until golden brown and risen. A clean toothpick when inserted should come out clean.

Whilst it’s baking, heat the icing sugar and lemon juice together in a small saucepan until the sugar dissolves.

When the cake has baked, remove from the oven and pierce it with a fork all over. Slowly pour over the lemon glaze, giving it time to soak through the sponge.

Let it sit for about 10 minutes and then slice into squares. Enjoy with tea! 

Your Photos:

This Time Last Year:

Aisha's Tuna Pasta Bake

Keep me in your duas, please,

Wasalaam!