Lemon cake slices topped with a luscious lemon glaze and sprinkled with lemon zest.

You won’t be able to resist these easy-to-make lemon desserts.

Soft, citrus-flavoured and buttery, this recipe for lemon cake slices will be your favourite sweet dish.

Lemon cake slices everyone would love.

If you love tangy desserts, these easy lemon cake slices are for you.

You can make them a day ahead to take for picnics or get together with your friends. they make a refreshing change from your usual easy desserts to take with you.

These lemon brownies or blondies will take only 15-20 minutes to make, another 15 minutes to cool them down and another 1 hour to chill so the icing can firm.

You can also make these citrus bars a day ahead if you are busy.

Save the recipe to Pinterest

More sweet lemon recipes.

• lemon drop cookies
• Condensed milk lemon bars with a crust.

Tips on making the best lemon slices

• No special instructions to make these lemon slices, this is the easiest one-bowl dessert you’ll ever make.
• All ingredients should be at room temperature
• Lemon juice.
  • Once you add the flour to the batter, taste the batter and add more lemon juice, half a teaspoon at a time to suit your need.
• Lemon zest.
  • it would help if you were careful while zesting the lemon.
    The lemon peel includes a top layer(yellow or light green)and a second white layer.
    Avoid zesting the same place or you might end up scraping the bitter white part of the lemon.

• To make a cakey lemon brownie.
  • To make a much thicker and cakier brownie, simply add 1/2 a teaspoon of baking powder.
    I’ve made these lemon brownies with and without baking powder, both are great options.
  • My kids seem to love the cakier brownies though.
  • The recipe below is WITHOUT BAKING POWDER, providing fudgier, thinner lemon cake slices.

Storing

Store in an airtight container. can be stored for a week. refrigerate.

RECIPE DIFFICULTY-EASY

Ingredients to bake lemon slices

The ingredients mentioned below use standard measuring cups and spoons.

1/2 a cup of butter at room temperature
3/4 cup granulated sugar
2 large eggs
1/4 teaspoon salt
1 teaspoon of lemon zest
3 tablespoons of lemon juice(reduce to two if you are adding the lemon glaze)
1 and 1/4 cup flour(also known as wheat or bread flour)
1/2 a teaspoon of baking powder(optional, only if you want a cakey lemon brownie, refer to tips above)

To make the lemon glaze

1 cup of icing sugar
2 tablespoons of lemon juice
1/2 a teaspoon of lemon zest

How to make one bowl lemon cake slices

Prepare an 8 x 8″ baking pan by lining it with parchment paper.

Dab a little butter so the paper sticks to the pan.

Brush butter on the lined parchment paper and set aside.

Preheat oven to 350F / 170C.

Into a large bowl,

add the softened butter, large eggs one at a time, sugar, lemon zest and salt.

Mix ingredients until soft and fluffy, this can be done in a mixer or by using a spatula or whisk.

Add the lemon juice and mix well.

Add the flour and combine well.

As mentioned above(refer to tips), you can add 1/2 a teaspoon of baking powder to make the brownie cakey or simply omit the rising agent to give you a thicker lemon brownie.

Combine until you have a smooth batter, taste and add more lemon juice if needed.

Pour the batter into the prepared pan and smooth out the batter.
Bake for 25 minutes.

Once baked, remove the pan from the oven and let it cool for 15 minutes.

To make the lemon glaze for the cake.

Into a smaller bowl, sift powdered sugar, and then add the lemon juice and zest.

Mix well with a spoon to make a thick paste-like consistency glaze.

The glaze should coat the back of a spoon to reach the correct consistency.

Pour the thick lemon glaze over the brownie, and spread for an even layer of glaze.

Place in refrigerator for at least 1 hour so the glaze will firm and then cut into the required size.

Enjoy!

JOIN ME ON ISLANDSMILE YOUTUBE CHANNEL

VISIT THE SEAFOOD BLOG.

Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.

All I ask is that you do not save it on any apps, recipe boxes, or online groups which will affect me as a food blogger and the growth of this blog.

I would appreciate it if you only share the link rather than the full recipe.