Lemon drizzle slices

A classic British cake from the Bake Off judge, Paul Hollywood's lemon drizzle is a simple traybake, made extra special with feather icing

PREP 25 mins
COOK 30 mins


  • calories 236
  • carbs 43
  • saturated fat 3
  • sugar 34
  • protein 2
  • fat 6
  • fibre 1
  • salt 0.2


70g softened unsalted butter
120g caster sugar
2 medium eggs
140g self-raising flour
1 tsp baking powder
finely grated zest 1 lemon
1 tbsp lemon curd
2 tbsp full-fat milk
30g granulated sugar
juice 1 lemon
250g icing sugar
3 tbsp water
splash of yellow food colouring


  1. Heat oven to 180C/160C fan/ gas 4. Line a 20 x 20cm square baking tin with baking parchment.
  2. Using an electric whisk, beat the butter and sugar together until pale, light and fluffy. Add the eggs and mix again. Add the flour, baking powder, lemon zest, lemon curd and milk, and mix with a wooden spoon until all the ingredients are thoroughly combined. Pour the mixture into the prepared tin and bake for 25-30 mins or until a skewer comes out clean.
  3. Mix the sugar and lemon juice together and pour over the hot cake. Leave to cool in the tin. You can eat the cake as it is, or for a fancy finish, try making this feather icing.
  4. Mix the icing sugar with just enough water to give a runny, but not watery, icing. Put a small amount of icing in a separate bowl. Add a few drops of the food colouring to the icing until pale yellow. Spoon into a disposable icing bag.
  5. Remove the cake from the tin and peel off the baking parchment. Sit the cake on a wire rack over a baking tray. Spread the white icing over the top. Pipe thin lines of the coloured icing across the width of the cake. Use a cocktail stick to drag through the lines in opposite directions to create a feathered effect. Leave to set before cutting into slices.