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Lemon sponge slice

  • 0:25 Prep
  • 0:40 Cook
  • Makes 10 pieces


  • 250g butternut snap cookies
  • 100g butter, melted
  • 3 eggs
  • 1 cup caster sugar
  • 1 1/4 cups plain flour
  • 1/2 teaspoon baking powder
  • 3 teaspoons finely grated lemon rind
  • 1/3 cup lemon juice

Lemon icing

  • 2 cups icing sugar mixture
  • 50g butter, softened
  • 2 tablespoons lemon juice


  • 1
    Grease a 5cm-deep, 20cm square cake pan. Line base and sides with baking paper, extending paper 3cm above edges of pan.
  • 2
    Using a food processor, process biscuits until fine crumbs. Add butter. Process until well combined. Press biscuit over base of prepared pan. Refrigerate for 30 minutes. Preheat oven to 150C/130C fan-forced.
  • 3
    Meanwhile, using an electric mixer, beat eggs and sugar for 10 minutes or until thick and creamy. Sift flour and baking powder over egg mixture. Add rind and juice. Fold gently until just combined. Pour mixture over base, spreading to cover evenly.
  • 4
    Bake for 40 minutes or until firm to touch. Cool completely.
  • 5
    Make Lemon icing: Place icing sugar and butter in a bowl. Stir well. Gradually add lemon juice, stirring, to form a thick, spreadable icing. Spread icing over slice. Stand at room temperature for 1 hour or until top is just set. Serve cut into bars.

Source: taste.com.au


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