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!
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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!).
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
April 2021 Bake Off Box: Lemony Lemon Slices
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!
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!
The Bake Off Box: Lemony Lemon Slices
- 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
- Small bowl
- Large serrated knife
- 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
- 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
- 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).
- 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.