Lemon drizzle squares


  • 175 g softened butter
  • 175 g caster sugar
  • 3 medium eggs
  • 175 g self-raising flour
  • 1 tsp vanilla essence
  • zest and juice of 1 lemon

For the drizzle

  • 4 tbsp caster sugar
  • juice of 1 lemon

How to make it

  1. Grease and line an 8-inch square tray. In a large bowl cream the butter and sugar until smooth.
  2. Stir in the eggs, vanilla essence and lemon zest and juice. Then fold in the flour until you have a smooth mixture.
  3. Pour the mixture into the prepared tin. Cook in a moderate oven for 30 minutes, or until a knife comes out clean.
  4. While the cake is still hot, combine the drizzle ingredients in a bowl, spike the top of the cake all over with a fork, and pour the drizzle icing over the cake so that it seeps into the holes.
  5. Leave the icing to set, then cut the cake into squares and serve.

Image credit: Richard Jung 2010

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