Lemon Slices

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 160C / Fan 140C. Grease and line a 20cm square baking tin with parchment paper.

Step 2

Place all the dry ingredients in large bowl and make a well with the back of a spoon. Add the eggs, butter, vanilla bean paste and zest and beat with a hand mixer until well combined for about two minutes

Step 3

Pour the mixture into the lined tin, place on the middle rack and cook for 35-40 minutes until golden brown on top and risen. Turn out onto a wire rack and allow to cool before icing

Step 4

Whisk together the icing sugar, milk and lemon zest with enough of the juice to make a thick drizzle and spread over the top of the cooled lemon cake. Allow to set then slice into rectangular pieces. (Place in cup cake cases as optional)