I made this lemon butter slice for sharing at a BBQ . This was a hit. When Lemons are in season try this recipe for a change and to use all the lemons. 🙂 The texture of the slice was very beautiful, soft and some times I felt like calling this a lemon mud cake slice. It had the texture very close to a mud cake.
The tangy flavour of the lemons made this slice to be a hit. You can serve this as a dessert too. I think hot custard with lemon juice in it will make this slice more decadent for a dessert.
Instead of lemons you can use limes or oranges too. I think the pineapple juice will be nice too.
When you bake this make sure to bake the slice only 30 minutes. Donot bake more than that.
This is how it was when taken out from the oven
I did the icing on top
Leave the icing to set.
Cut in to pieces.
Sprinkle more icing if you wish.
Seasonal fruits and vegetables are best to use than buying other non seasonal fruits. Lemons are in season and its nice using them in cakes and cookies and slices , pies etc.. I did these beautiful cookies as my husband requested. They were so nice and yummy. My whole family loved them.
I like to use the lemon zest in cakes but not in cookies a lot. I used the juice of lemon in this to give extra tangy flavour to the cookies. Sprinkle some crystallised sugar on top to give an extra crunch to the cookies.
Limes and lemons are season. Those who are having so many limes or lemons always try to do different types of recipes with them. This is one way of doing a simple lime slice.
In this you can always try adding lemon or lime juice or even another type of a citrus type. too. This will be a good idea for St. Patrick’s day too. I added a drop of green colour to this to give nicer and a brighter colour.
I loved this slice a lot. It has a unique tangy flavour to its own. You can add the colour of the citrus to give it a brighter look.
Lemons and limes are in season. I got this recipe from a workmate to try and I am sharing it with you all too. If you have tree full of lemon or lemons going cheap in the market try using them in a recipe like this.
I did a very small loaf and you can multiply it to a the size you like. You can freeze this cake with out a problem. To freeze use individual bags to store. So thawing becomes easy.
- 95g Self Raising Flour
- 110g Sugar
- 1 Egg
- Rind of one lemon
- 90ml Milk
- 30 ml Oil
- 1/2Tsp lemon juice for the loaf.
Ingredients for the Syrup
- 1/4 Cup Lemon Juice
- 50g Sugar
- Add sugar and the egg in to a mixing bowl and mix until creamy.
- Next add lemon rind, milk and the flour.
- Add a tsp lemon juice and mix well.
- After pour the mixture in to the loaf pan and bake 30 minutes on 180C about 20-30 minutes or until a skewer inserted comes out clean. Meanwhile do the syrup by adding sugar and lemon juice together. Bring to boil and leave on the lowest heat or switch off the stove.
- When the cake is out poke the cake and pour the hot syrup on to it and leave in the tray to cool down.