Lemon Drizzle Slice with a Crunchy Sugary Top

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This Lemon Drizzle Slice with a Crunchy Sugary Topping has a light, fluffy, moist and buttery sponge base, bursting with zesty lemon, and is drizzled with a sweet, tangy and crunchy lemon topping. Fresh and delicious, it is little wonder that Lemon Drizzle is such a popular and classic cake.

The actual sponge base is exactly the same as the recipe used in my Lemon Drizzle Loaf, but it is baked in a square tin so it can be sliced into squares. The topping is slightly different – a fresh and simple mix of lemon juice and granulated sugar is drizzled over the warm cake. As the sponge cools, this creates a crunchy topping, which contrasts wonderfully with the delightful soft sponge. This cake is lip smackingly delicious with an addictive lemon punch.

You’ve got to have enough lemon

I like my lemon cakes to properly taste of lemon – it is a lemon cake, not a ‘hint of’ lemon cake, after all! As such, I use more zest and juice than a lot of similar recipes. If you prefer a gentler flavour, simply reduce the lemons to 1 or 1½.

Is this cake easy to make?

This cake is incredibly easy to make. The sponge base is all mixed in one bowl in less than a minute and the topping is just a matter of mixing freshly squeezed lemon juice with sugar. So easy – I just know you are going to love it.

This cake is easy to pack up and makes a wonderful gift

There are no fancy, sticky frostings on this cake which can be difficult to transport. As such, this slice is very easy to pack up, and as such, it makes a wonderful gift. What a lovely present!

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Good news – you can also make this cake at altitude!

If you cook at altitude, you will know that not all cakes can be baked successfully in the mountains. Our chalet is at 1700m, and I am pleased to say that this slice works perfectly at this height. I cannot vouch for any higher though.

How to make Lemon Drizzle Slice with a Crunchy Sugary Top

Collect all the ingredients together:

For the basic cake –

• unsalted butter, at room temperature
• caster sugar
• large eggs
• plain/all-purpose flour
• corn flour
• baking powder
• bicarbonate of soda
• vanilla extract
• fine salt
• sour cream or natural yoghurt
• grated lemon zest

For the crunchy topping –

• lemon juice
• granulated sugar

First make the sponge cake:

1. It is important that the butter is at room temperature and soft enough to beat. If it is a little hard, beat it with a whisk before adding the other ingredients. If it is already quite soft, you do not need to do this.
2. Measure all the remaining ingredients, apart from the lemon zest, into the mixing bowl with the butter. I place my mixing bowl on top my scales and weigh everything in directly.
3. Use an electric whisk to beat until combined. This should take less than a minute.
4. Grate the lemon zest directly into the bowl and fold into the cake batter. Be careful not to over-mix at this stage.
5. Tip into your lined baking tin and level the surface, ensuring the cake goes into all the corners.
6. Bake in the centre of a preheated oven for 25 – 35 minutes or until cooked.
7. Leave the cake in the tin for 5 minutes and then transfer to a cooling rack. Do not remove the baking parchment. Immediately add the crunchy topping. (See below.)

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Crunchy Topping:

1. Juice the lemons.
2. Weigh the sugar into a mixing bowl and add the lemon juice. Stir well to mix
3. Place the hot cake and cooling rack over a baking tray. This is just to catch any drips and ensure that there is less mess to clear up.
4. Spoon the drizzle evenly over the top of the cake and leave the cake to cool.
5. When the cake is cool, slice into 16 squares.

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Made this recipe?

If you make this recipe, do please tag me on instagram @daffodil_kitchen. You could also leave a comment in the box directly below the recipe.