The Bake Off Box: Lemony Lemon Slices

The April 2021 Bake Off Box challenge was Lemony Lemon Slices – a simple light and fluffy lemon traybake smothered in a lemon icing glaze and topped with candied lemons!

several of the bake off box: lemony lemon slices on and around a blue cake stand

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My April Bake Off Box arrived in the post this weekend and I couldn’t wait as I LOVE lemon cake. Lemon anything really! For example, my Lemon Bars, Lemon Drizzle Loaf Cake, No-Bake Lemon Cheesecake, Lemon Coconut Layer Cake, Lemon Poppy Seed Muffins, Lemon Blueberry Cupcakes 💛)

If you love lemon too, I highly recommend trying out this month’s recipe!

(This is not a sponsored/affiliate post so I don’t get anything for sharing this blog post – it’s just me sharing my experience!).

close up of outside of the bake off box: lemony lemon slices box

The April 2021 Bake Off Box Contents

This month my box contained the following:

  • Recipe card
  • Pre-measured dry ingredients for the recipe (I needed to supply butter, eggs, unwaxed lemons and milk)
  • A blue long handled zester
ynboxing the contents of the the bake off box: lemony lemon slices
Image showing dry ingredients and other contents found inside the bake off box: lemony lemon slices

April 2021 Bake Off Box: Lemony Lemon Slices

You’ll need a 20 x 30cm (8in x 12in) traybake pan (I use this one!) for this recipe. It is a simple traybake recipe that doesn’t take very long to make at all!

I’ve typed up the full recipe and instructions (recipe created by The Great British Bake Off, not myself) – you can find it at the bottom of this post!

close up of one of the bake off box: lemony lemon slices

Bake Off Box Lemony Lemon Slices: My Verdict

Being such a big lemon lover I was confident I would enjoy these, and I wasn’t disappointed! The texture is light and fluffy, and the lemon curd gives an interestingly moist texture. The simple lemon glaze icing adds a lovely level of sweetness too.

I feel I personally would want the sponge to be a little more zingy with lemon flavour to offset the sweetness of the icing. But that might just be me and my lemon addiction talking 🤪

Otherwise I would definitely recommend these and as my partner loved them so much too, I’m sure I’ll be making them again in the near future!

close up inside one of the bake off box: lemony lemon slices

The Bake Off Box: Lemony Lemon Slices

The Great British Bake Off
The April 2021 Bake Off Box challenge was Lemony Lemon Slices – a simple light and fluffy lemon traybake smothered in a lemon icing glaze and topped with candied lemons!
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert, Snack
Servings 12 slices

Equipment

  • Non-stick baking or greaseproof paper
  • 20cm x 30cm (8in x 12in) traybake tin, 5cm deep
  • Mixing bowl
  • Electric mixer
  • Large spoon or spatula
  • Small saucepan
  • Cocktail stick
  • Sieve
  • Small bowl
  • Large serrated knife

Ingredients
  

Sponge cake

  • 200 g unsalted butter softened, plus extra for greasing the tin
  • 200 g caster sugar
  • 4 medium eggs room temperature
  • 280 g self-raising flour
  • 1/2 tsp baking powder
  • Finely grated zest of 2 unwaxed lemons
  • 150 ml whole milk room temperature
  • 75 g lemon curd

Lemon syrup

  • 50 g caster sugar
  • Juice of 1 unwaxed lemon about 40ml

Icing and decoration

  • 150 g fondant icing sugar
  • Juice of 1 unwaxed lemon about 40ml
  • 6 candied lemon rounds halved to top 12 lemon slices

Instructions
 

Sponge cake

  • Heat the oven to 180°C/160°C fan/Gas 4. Grease a 20 x 30cm traybake tin (5cm deep) with a little butter and line it with baking paper.
  • Using an electric mixer, cream together the butter and caster sugar in a mixing bowl, for 3-5 minutes, until pale and fluffy. (Or, beat together with a wooden spoon).
  • Crack in 2 of the eggs and beat until fully combined. If the mixture looks curdled (or 'split'), add 2 heaped tablespoons of the flour and beat again to bring the ingredients back together as a smooth mixture.
  • Add the remaining eggs, flour, baking powder and lemon zest, then beat on a low speed (or with a wooden spoon) while gradually adding the milk, to create a smooth batter.
  • Using a large metal spoon (or a spatula), fold in the lemon curd until fully combined.
  • Pour the batter into the prepared tin and use the back of a spoon to smooth it evenly into the corners. Bake the sponge for 25-30 minutes, until risen and golden, springy to the touch and coming away slightly from the sides of the tin.
  • While the sponge is still baking, make the syrup. Tip the caster sugar and the lemon juice into a small pan and place over a medium heat. Bring just to the boil, then immediately reduce the heat and simmer for 2-3 minutes to a thick but pourable syrup. Remove from the heat.
  • Remove the baked sponge from the oven and, while it is still warm, prick holes all over it with a cocktail stick, taking care not to tear the surface.
  • Gently spoon the syrup all over the top of the sponge.
  • Leave the sponge to cool completely in the tin (about 20 minutes).

Icing

  • For the icing, sift the fondant icing sugar into a small bowl. Add the juice little by little until you have a thick paste. You may not need all the juice.
  • Gently lift the sponge from the tin onto a work surface. Spread the lemon icing over the top, leaving a narrow border around the edge and again taking care not to tear the surface. Leave to set for 30 minutes.
  • Using a large serrated knife, trim the edges of the sponge to neaten, if you like, then cut the sponges into 12 equal pieces. Decorate with the halved candied lemon rounds.

Notes

The recipe and instructions above are exactly as written on the recipe card provided with The Bake Off Box. This is not my own recipe!
Keyword bake off box, GBBO, great british bake off, lemon cake, lemon icing, lemon slices, lemon traybake, lemony lemon slices, simple traybake, traybake
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