Raspberry and lemon drizzle bars recipe
With pastel pink icing, these raspberry and lemon drizzle bars make a lovely addition to an afternoon tea. You can also pack the bars into a pretty box for a lovely homemade gift. They will keep for up to 5 days. See method
- 175g butter, plus extra for greasing
- 225g caster sugar, plus extra for dusting
- 3 lemons, 2 zested and juiced, 1 pared into long thin strips
- 3 eggs
- 175g self-raising flour, sifted
- 100g raspberries, puréed
- 200g icing sugar
- 1 x 10g tube pink gel food colour
No self-raising flour? Add 2 tsp baking powder for every 150g plain flour
Each serving contains
of the reference intake
- Preheat the oven to gas 4, 180°C, fan 160°C. Grease and line a 20cm square cake tin. Using an electric hand whisk, beat the butter and 175g caster sugar together until light and fluffy. Add the lemon zest, then the eggs, beating well. Fold through the flour, then stir through the raspberry purée. Spoon into the lined tin and bake for 20-25 mins. Leave to cool in the tin for 5 minutes.
- To make the drizzle, mix most of the lemon juice (reserve 2 tsp for the icing) and 125g icing sugar. Using a skewer, poke holes through to the bottom of the cake. While still in the tin, pour over the drizzle and leave to cool.
- Meanwhile, make candied peel to use as decoration. Put 50g caster sugar in a small pan with 50ml water, bring to the boil, then simmer until the sugar has dissolved. Drop the pared lemon strips into the pan and simmer for 3-4 mins. Remove from the pan with a fork and wind the longer strips around cocktail sticks to create a spiral effect. Dust with caster sugar and allow to set.
- To make the pink icing, mix 75g icing sugar with the reserved 2 tsp lemon juice, adding a few drops of water to loosen if necessary. Add enough gel colour for the pink shade of your choice. Remove the cake from the tin and drizzle the pink icing diagonally over the cake for a zig-zag pattern. Decorate with the candied peel. To serve, cut the cake into 18 rectangular bars.
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