These lemonies have all the gorgeous, zesty flavours of a lemon drizzle cake with a fudgy texture. They’re bursting with tangy lemon, with a fresh, sugary glaze on the top, which is definitely a must when it comes to anything lemon.
They are easy to make and bake, and ideal for a relaxed, sunny day. Enjoy them at an afternoon tea or picnic, or even pop them into lunch boxes. Everyone will love them, so you may want to think about hiding them if you want them to last!
Makes: 16 | Time: 45 minutes
Ingredients
For the batter:
215g (15 tbsp) unsalted butter, softened
180g (3/4 cup + 2 tbsp)
Granulated sugar
1 large egg + 1 egg yolk 60ml (1/4 cup) fresh lemon
Juice (about 11⁄2 lemons) 300g (2 cups + 5 tbsp)
Plain (all-purpose) flour 03 1⁄2 tsp baking powder
1⁄2 tsp salt
Grated zest of 1 lemon
For the glaze:
250g (2 cups) icing (powdered) sugar
5–6 tbsp lemon juice
Method
- Preheat the oven to 170°C (150°C fan)/340°F/Gas mark 31⁄2 and line a 20cm (8in) square baking tin with nonstick baking paper.
- Put the butter and sugar into a large mixing bowl and beat together with an electric hand mixer until light and fluffy. Add the egg, egg yolk and lemon juice and beat in until just combined. Sift in the flour, baking powder and salt, then fold in with a wooden spoon or rubber spatula. Fold in the lemon zest (the batter should resemble a thick cookie dough).
- Spoon the batter into your prepared tin and smooth it out to the edges, then bake in the oven for 30–35 minutes until the top is crisp and light golden brown.
- Meanwhile, make the glaze. In a small bowl, mix together the icing (powdered) sugar and lemon juice until runny and smooth.
- Remove the lemonies from the oven and immediately pour over the glaze, then leave to cool completely int the tin. Cut into 16 squares and enjoy!
- Store in an airtight container for up to 5 days.
Extracted from Fitwaffle’s Baking It Easy by Eloise Head (Ebury Press, £20)
