A classic old fashioned baked date slice with lemon icing recipe... prepped, baked and ready to enjoy in 30 minutes!
With a sweet coconut and date base topped with a zesty lemon glaze, this basic slice is a guaranteed favourite with young and old.
The recipe for this date slice goes back a long way in our family! My mum often used to make it from a recipe hand written by her aunt decades ago, (the original recipe page has completely yellowed with age!). In fact, it's still her fall back recipe when she needs something in a rush as it's ALWAYS popular with visitors.
Made in one bowl, just mix, bake and ice for a much loved slice that is ready to eat in just half an hour!
Other old-fashioned mix and bake slices that are forever popular include my chocolate Weet-Bix slice that is chewy and perfect for lunchboxes, healthy apricot and oat slice for a satisfying after school snack, easy chocolate brownies, zesty baked lemon slice, and the irresistible ginger crunch slice (you simply cannot stop at one piece!!)
Like this date slice with lemon icing, all are such simple recipes that use economical, basic ingredients (you probably already have them on hand), and they can be baked in no time!
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Why You're Going To Love This Recipe
This old time favourite is super simple!
- Mix and bake in one bowl - no need for beaters or food processors, just a mixing bowl, a wooden spoon and a baking tray. Like a lot of old style recipes, it's a no fail!
- Budget ingredients - there's nothing expensive to buy to make this slice, it uses staple baking ingredients, and a packet of dried pitted dates, which fortunately are still a very economical buy at the store!
- Quick to make - once you've mixed the ingredients there's only 20 minutes bake time, and the glaze is poured over while the slice is still warm from the oven.
- A winning taste! A little bit chewy and a little bit crunchy - both kids and adults love this slice, in fact I've had so many favourable comments and/or been asked for the recipe!
- Stores well - lemon date slice is irresistible while still a little warm from the oven, but also keeps well for up to 5 days in an airtight container at room temperature. Of course, you can freeze it too!
- Conventional and Thermomix - I have included instructions for both methods in the recipe card below.
What You Need
As long as there's a packet of dried dates in your cupboard, you probably have everything else required to make this sweet date and lemon slice.
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
- Butter - regular salted butter is fine to use.
- Golden syrup - is a cane sugar syrup used as a common baking ingredient in Australia and New Zealand. If you can’t buy golden syrup, you can replace it with corn syrup, honey or maple syrup.
- Plain flour - also called all purpose flour.
- Baking powder - check the expiry on your baking powder and make sure that it is in-date. If it's past its best, it won't be as effective as a raising agent in your baking.
- Caster sugar - also known as superfine sugar.
- Desiccated coconut - dried and finely grated coconut. Make sure you store your coconut in an airtight container in a cool, dry and dark place to keep it fresh.
- Dates - pitted and roughly chopped. Dried dates are easy to locate in the baking section of supermarkets.
- Icing sugar - my preference is to use pure icing sugar as this will make the icing set firm, whereas icing sugar mixture will stay a little softer. This recipe is so versatile though, you can use whichever you have in the cupboard.
- Lemon juice - either freshly squeezed if you have lemons, or store bought concentrated lemon juice.
Equipment Required
Think of your grandma's standard baking equipment - a bowl, a sifter, wooden spoon and a well worn baking tin!
- A microwave - to melt the butter and golden syrup. Make sure your bowl is microwavable. Alternatively, you can melt these in a saucepan.
Step By Step Instructions
Date slice with lemon icing literally takes minutes to mix together and then pop it in the oven!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
Step 1 - Melt The Butter And Golden Syrup
Preheat your oven to 170 degrees celsius (fan-forced). Grease and line a 20cm square slice tin with baking paper.
Melt the butter and golden syrup in a microwave-safe bowl on 50% power for 1-2 minutes or in a saucepan, until melted.
Step 2 - Add Dry Ingredients
Sift the flour and baking powder into the bowl with the melted butter and golden syrup.
Add the caster sugar, coconut and chopped dates.
Mix until all ingredients are combined. The mix may seem a little crumbly but it will come together when pressed into the baking tin.
Step 3 - Bake
Press the slice firmly into the lined tin.
Bake date slice for 20 minutes, or until lightly golden.
Note: If the slice is browning too much on top, just cover with a sheet of foil.
Step 4 - Spread With Lemon Icing
While the slice is baking, sift the icing sugar into a bowl and add enough lemon juice to make the glaze spreadable (but not too runny). Beat with a wooden spoon until glaze is smooth.
Spread the lemon icing over the still warm slice.
Allow the slice to stand at room temperature for 30 minutes, or until the icing has firmed. Cut into pieces and serve.
Expert Tips
I'm confident to say you simply can't go wrong with this recipe - it has been made on repeat for literally decades in my mum's family!
- Use dried pitted dates, not fresh dates - dried dates just need to be roughly chopped. They are very cheap to buy at the supermarket, unlike fresh Medjool dates.
- The slice mixture may seem a little crumbly when mixed, that's ok - it will come together once you press it firmly into the baking tin.
- If the top of the slice is browning - place a sheet of foil over it and continue to bake.
- You may need to add a little extra lemon juice to the icing if it's too thick. It should be spreadable but not too runny.
- Storing - date slice with lemon icing can be stored in an airtight container at room temperature for up to 5 days.
- Freezing - freeze either the whole slice (iced or uniced), or freeze individual pieces. Wrap well and freeze in an airtight container for up to 3 months.
FAQs
Pure icing sugar has nothing added to it, whereas soft icing sugar mixture is blended with cornflour to stop it forming lumps. Pure icing sugar needs to be sifted to break up the lumps, and is used in cake decorating, or when you want a firm 'set' icing, rather than a softer icing such as a frosting. The two can often be interchangeable though, except when cake decorating.
Whilst I haven't tried this, I can't see why not. I know some people aren't that keen on dates (even me, usually), so sultanas would be a good substitute, however in this recipe I find that the dates add an extra sweetness and a great chewy texture.
Related Recipes
If your current obsession is for quick and easy classic baked slices that get the tick of approval every time, then check out some of these little treats....
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Date Slice with Lemon Icing
Ingredients
- 125 g butter
- 1 tbs golden syrup
- 150 g (1 cup) plain flour
- 1 teaspoon baking powder
- 110 g (½ cup) caster sugar
- 85 g (1 cup) coconut
- 180 g (1 cup) dates finely chopped
For the icing
- 225 g (1 ½ cups) pure icing sugar
- 2 ½ tbs lemon juice see notes
Instructions
Conventional Method
- Preheat oven to 170 degrees celsius (fan-forced). Grease and line a square slice 20cm baking tin with baking paper.
- Melt the butter and golden syrup in a microwave-safe bowl on 50% power for 1-2 minutes or until melted.
- Sift the flour and baking powder into the bowl with the melted butter. Add the caster sugar, coconut and chopped dates. Mix until well combined.
- Press firmly into slice tin. Place into the oven for 20 minutes or until lightly golden.
- To make the lemon icing, sift the icing sugar into a bowl and add enough lemon juice to make the glaze spreadable (but not too runny). Beat with a wooden spoon until smooth and combined.
- Spread the lemon icing over the still warm slice.
- Stand at room temperature for 30 minutes or until icing has set.
- Cut into pieces. Serve.
Thermomix Method
- Preheat oven to 170 degrees celsius (fan-forced). Grease and line a square slice 20cm baking tin with baking paper.
- Weigh dates into the Thermomix bowl and roughly chop by pressing Turbo 5-6 times. Set aside.
- Melt the butter and golden syrup together for 2-3 minutes, 80 degrees, Speed 2 (or until melted).
- Weigh in the dry ingredients (including the chopped dates). Mix for 10-15 seconds on Reverse, Speed 2, or until well combined.
- Press firmly into slice tin. Place into the oven for 20 minutes or until lightly golden.
- To make the lemon icing, place the icing sugar into a clean and dry Thermomix bowl. Sift by pressing Turbo 5-6 times. Scrape down the sides. Add the lemon juice and mix for 30 seconds on Speed 5 until smooth and combined (scraping down the sides occasionally). Add extra lemon juice if required - the icing should be spreadable but not too runny.
- Spread the lemon icing over the still warm slice.
- Stand at room temperature for 30 minutes or until icing has set. Cut into pieces.
Notes
- Use dried pitted dates, not fresh Medjool dates - dried dates just need to be finely chopped.
- The slice mixture may seem a little crumbly when mixed, that's ok - it will come together once you press it firmly into the baking tin.
- If the top of the slice is browning - place a sheet of foil over it and continue to bake.
- You may need to add a little extra lemon juice to the icing if it's too thick. It should be spreadable but not trunny.
- Storing - lemon date slice can be stored in an airtight container at room temperature for up to 5 days.
- Freezing - freeze either the whole slice (iced or uniced), or freeze individual pieces. Wrap well and freeze in an airtight container for up to 3 months.
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