This is a lovely, light cake with a soft crumb and a delicate lemon flavour. Did I mention how light it is? These dainty squares make a delicious tea time treat – I would not blame you if you gobbled up a few in one sitting. This cake will also keep well for a couple of days when stored in an airtight container.
So if life gives you lemons… whip up a delicious lemon cake I say!
Edit: In August 2017 I made these on the Expresso Show. You can check out the video by clicking below:
THE LIGHTEST LEMON SQUARES
For the cake:
- 150ml milk
- 80g butter
- 2 large eggs
- 200g castor sugar
- 1 tbsp finely grated lemon rind
- 130g flour
- 1 tsp baking powder
- pinch of salt
- 100g butter
- 250g icing sugar
- 1 tsp finely grated lemon rind
- 1 tbsp lemon juice
- 1 tbsp warm milk
1.) Preheat your oven to 170°C. Grease a 20cm square baking tin and line the base with baking paper.
2.) Place the milk and butter in a small saucepan over a medium heat. Stir until the butter has melted, then set aside.
3.) Whisk the eggs and castor sugar together until pale and thick. Add the lemon rind and the melted butter mixture. Sift in the flour, baking powder and salt and mix to combine.
4.) Pour the batter into your prepared tin and bake for 25-30 minutes or until an inserted skewer comes out clean. Leave to cool completely before removing from the tin.
5.) To make the lemon icing: soften the butter in the mixer / using handheld beaters. Sift in the icing sugar and add the lemon rind and juice. Mix again until you have a thick icing. Add the milk and beat until everything is combined and you have a spreadable icing. (Add additional milk if it is too thick.)