Lemon Drizzle Slice

Slice:

• 250g butter, softened
• 200g CSR Raw Caster Sugar, plus 50g for the topping
• 200g White Wings self-raising flour
• 100g ground almonds
• 2 large lemons, zest and juice
• 3 large eggs
• 100g mixed dried fruit (optional)
• 50ml full cream milk
• 1 small pinch salt

Decorate:

• 150g CSR Pure Icing Sugar, sifted
• Peel of ½ a lemon, yellow part only, cut very fine

1. Preheat oven to 170°C and butter a 20cm x 30cm baking tin and line the base with baking paper.
2. Cream the butter, CSR Raw Caster Sugar and lemon zest until pale and fluffy.
3. Add the eggs, one at a time, and continue beating until well combined.
4. Slowly beat in the flour, ground almonds, salt and milk to make a smooth batter. Stir in the dried fruit if using it.
5. Pour the batter into the prepared cake tin. Smooth the top and bake for 35-40 mins until golden brown and a test skewer comes out clean. Remove from the oven to cool.
6. Mix the remaining 50g of CSR Raw Caster Sugar with two-thirds of the lemon juice to make a syrup. Pierce the cake all over with a skewer and drizzle the lemon syrup over it while it’s still warm and in the tin. Allow to cool fully.
7. In a medium bowl, mix the sifted icing sugar with the remaining lemon juice to form a smooth, slightly runny icing. Add a little water, if you need to.
8. Once the slice has fully cooled, drizzle lemon icing all over the cake and decorate with scattered fine shreds of lemon peel.