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!!!!
Baked Lemon Slice
Ingredients
- 115 g butter softened to room temperature
- 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) pure 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 for 30 seconds, Speed 4. 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
Nutrition
natasha
Hi there, your recipe only says juice of one lemon. I am unsure how much lemon juice that actually is. Are you able to provide a more accurate amount? Ie. 1/4 of a cup etc. As surely the amount of liquid used will affect consistency of the mix and it may not work as well. Be too try or not cook properly. A big lemon would provide more juice than a small lemon as well. Thanks ever so much for your advice!
Lucy
Hi Natasha, a medium sized lemon contains approximately 4 tablespoons of lemon juice. 🙂
Johanna Leorke
Absolutely delicious, just so moist and yummy
Lucy
Thank you!!
Mich
Hello! May I know what are slices? Are these a type of cake? How do I cut them and store them? Will they crumble upon cutting? Haha, sorry for the many questions! Have never seen/eaten a slice before!
Lucy
Hi there, slices can be cake like (this one is) or they can have a firmer biscuit/cookie based texture. You can ice this slice and then cut it once it's cooled. This particular slice may crumble a little when you cut it as it's been baked! xx
Candice
Hi Lucy! Awesome recipe! Will be my first time making slice! Can I use an 8-inch circular cake tin instead? Not sure how it will affect the ‘height’ of the slice. Thank you! ☺️
Lucy
Hi Candice, hmm you could certainly try (but yes you're right, the heigh will be different). Also make sure you grease and line it really well with overhanging baking paper so you can easily remove it!
Candice
Thank you!! One more question, is it possible to use icing sugar in replacement of caster sugar? Caster sugar is out of stock over here >_<
What I have currently are icing sugar and white sugar
Lucy
Hi Candice, I would use your white sugar xx
Shane
Hi. The frosting says use icing sugar. Is that pure icing sugar, or icing sugar mixture? Also, you don't provide the non fan-forced oven temperature to preheat it to.
Lucy
Hi Shane - you can use either pure icing sugar or icing sugar mixture. However, I prefer using pure icing sugar as it sets the icing firmer (greta for lunch boxes or taking to an event). For non fan-forced, simply increase to 180 degrees celsius. xx