Auntie Erica’s lemon squares

With lemon-zest scented cake drizzled with lemon icing, this easy and delightful family recipe, handed on to Donal Skehan from his aunt, is one you'll make again and again.

Auntie Erica’s lemon squares. Credit: Donal's Family Food in Minutes

• makes

  12

• prep

  10 minutes

• cook

  35 minutes

• difficulty

  Easy

Ingredients

• 225 g caster sugar
• 250 g self-raising flour
• 1 tsp baking powder
• 4 large free-range eggs
• 225 g unsalted butter, at room temperature
• 2 tbsp + 1 tsp (45 ml) milk
• Zest of 3 lemons

Lemon drizzle icing

• 200 g icing sugar
• Finely grated zest and juice of a lemon

Instructions

1. Pre-heat the oven to 160°C (fan-forced 140°C). Grease and line a 20 cm square baking tin with parchment paper.
2. Place all the dry ingredients in a large bowl and make a well with the back of a spoon. Add the eggs, butter, milk and zest and beat with a hand mixer until well combined for about two minutes.
3. Pour the mixture into the lined tin, place in the oven on the middle rack and cook for 35-40 minutes until golden brown on top and risen. Turn out onto a wire rack and allow to cool completely before icing.
4. Whisk together the icing sugar and lemon zest with enough of the juice to make a thick drizzle and spread over the top of the cooled lemon cake. Allow to set then slice into rectangular pieces.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.