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!
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!