The easiest and most delicious baked Lemon Slice ever.... with the BEST creamy & tangy lemon frosting - this is such a quick, simple and classic recipe.
Well hello there!! I'm so, SO happy that you're here checking out my Lemon Slice recipe... because it is seriously going to make your day! If you love my most popular Lemon Slice Recipe, then you're going to love this one too! It's quick. It's easy. And most importantly - it's so damn delicious. Tickety, tick, tick, tick!
If you're new to Bake Play Smile, you might not know that one of the most popular recipes on my blog is my No-Bake Lemon & Coconut Slice (it also just happens to be my hubby's favourite slice). If you haven't made it yet, please do. It's pretty darn awesome. But if you want a different kind of lemon slice (as in a baked lemon slice), this is the recipe for you!
My baked lemon slice recipe is quite literally the simplest thing ever. Basic ingredients. Basic equipment. Mix. Bake. Add frosting. That's pretty much it. And if you're like me and have a cute little toddler who has decided to grab onto your leg at ALL times... then this is the recipe you need! Trust me, it's totally possible to make this slice with a little person attached to your leg!!!
I love this Lemon Slice because the base is so deliciously tangy and moist. And don't even get me started on the frosting. It's actually the exact same frosting I use on my classic Lemon & Coconut Slice. There's really no reason to change it... it's seriously delicious (and easy!!).
But rather than listen to me blabber on anymore, go and make this super easy slice. Your tummy (and that of your hubby and kids!) will love you for it. Ohhh and before you go, check out my favourite traditional slice recipes AND the best no-bake slices. Soooo much slice-y goodness!!!!
Easy Lemon Slice
Ingredients
- 115 g butter softened
- 150 g (¾ cup) caster sugar
- lemon zest from 1 lemon
- 2 eggs room temperature
- lemon juice from 1 lemon
- ½ tsp baking powder
- 95 g (¾ cup) plain flour
For the frosting
- 270 g (1 ¾ cup) icing sugar sifted, see notes.
- 65 g butter softened
- 4 tbs lemon juice (extra if needed)
Instructions
Conventional Method
- Preheat oven to 170 degrees celsius (fan-forced). Grease and line a 20cm x 20cm cake tin with baking paper. Set aside.
- Place the butter, caster sugar and lemon zest into a large bowl. Beat until smooth and creamy.
- Add the eggs and lemon juice and beat to combine.
- Fold through the baking powder and flour.
- Spoon the mixture into the prepared tin and bake for 20-25 minutes or until a skewer inserted into the middle comes out clean.
- To prepare the frosting, place the icing sugar, butter and lemon juice into a bowl. Whisk until smooth and creamy. If the frosting is a little too thick, add a bit more lemon juice and whisk again.
- Spread the frosting over the cooled slice and allow to set.
Thermomix Method
- Preheat oven to 170 degrees celsius (fan-forced). Grease and line a 20cm x 20cm cake tin with baking paper. Set aside.
- Place the butter, caster sugar and lemon zest into the Thermomix bowl. Insert the butterfly and mix on Speed 4, 30 seconds. Scrape down the sides of the bowl and repeat until smooth and creamy.
- Add the eggs and lemon juice and mix for 10 seconds, Speed 4, to combine. Remove the butterfly.
- Add the baking powder and flour and mix for 10 seconds, Speed 4. Scrape down the sides and repeat for a further 5 seconds.
- Spoon the mixture into the prepared tin and bake for 20-25 minutes or until a skewer inserted into the middle comes out clean.
- To prepare the frosting, place the icing sugar, butter and lemon juice into the Thermomix bowl and mix for 20 seconds on Speed 4. Scrape down the sides of the bowl with a spatula. Mix for an extra 30 seconds, Speed 4.
- Spread the frosting over the cooled slice and allow to set.
Notes
- Use pure icing sugar(as compared to icing sugar mixture) as it will set the frosting firm when placed in the fridge. This is especially important when sending the slice in school lunch boxes
- Sift the icing sugarbefore using to remove any lumps (pure icing sugar tends to have more lumps than the softer icing sugar mixture so don't miss this step!)
- Use room temperature butter
- If your frosting is too thickto spread, add a small amount of extra lemon juice and mix again
- If your frosting is too soft, add some extra icing sugar
- Whisk the frosting until it's smooth and creamyand no lumps of butter or icing sugar remain.
Nutrition
Lauren
What am I doing wrong It’s not mixing nicely when I add the eggs and lemon juice. It’s separating. I just kept going and naked it anyway, but it came out oily and all falling apart. I tried a second time and the same thing happened… could it be the lemons I’m using?? They do seem a bit past perfect. I’m usually a great cook! And I know all your recipes are fabulous so I know it’s not your recipe. Help!
Lucy
Hi Lauren, try and add the eggs very slowly and allow them to mix completely. Add the lemon juice super slowly while combining. And also, it's best if the eggs are at room temp!
Alison Backhouse
Would it work with coconut oil instead of butter for a dairy free option?
Lucy
Hi Alison, I personally havent tried that! I'd suggest using Nuttelex for a dairy-free option as that is a closer substitute to butter. xx
Francesca Magann
I HAVE MADE THIS THREE TIMES IN THE LAST COUPLE OF WEEKS & IT IS SO EASY TO MAKE & DELICIOUS. EVERYONE LOVES IT & ASK FOR IT ALL THE TIME. GREAT RECIPE.
Lucy
Oh I'm so thrilled to hear that!