Odlums Catherine Leyden baked this recipe from Edward’s new book ‘Food for Friends’ during our broadcast on Friday 26th of April from his house.
Edward says; At home when we were all young we always had the ‘bun press’ and when visitors arrived it always seemed to supply. These tangy lemon slices are for all your unexpected visitors.
- 8oz/225g butter-softened
- 8oz/225g caster sugar
- Zest of 1 lemon
- 4 eggs
- 1 tablespoon milk
- 8oz/225g self raising flour
- 1 teaspoon baking powder
Topping:
4oz/110g icing sugar
Zest & Juice of 1 lemon
Preheat the oven to 180C/350F/Gas Mark 4
Grease and line an 11 x 7 brownie/traybake tray with parchment paper.
Place the butter, sugar and lemon zest into the electric mixer and beat for 3-4 minutes until it has a pale creamy consistency.
Whisk in the eggs and milk and then sift in the flour and baking powder and beat for another 2-3 minutes
Transfer into the prepared cake tin and bake in the oven for 40-45 minutes or until a skewer inserted in the centre comes out clean.
Allow to cool on a wire rack.
Meanwhile make up the topping.
Mix the lemon juice and zest with the icing sugar and beat until a runny consistency has been achieved. Extra lemon juice or boiling water can be used to loosen further if required.
Drizzle or spread the icing over the top of the cake and then cut the cake into bars/slices.
Edward’s Handy Hint:
I normally cut all the crusts off first before I cut into slices and you can decide yourself what to do with the crusts!
