It is no secret that I love lemon. Whether it be in a glass of Franklin’s tonic water with clinking ice, as part of a savoury Lemon Thyme Roast Chicken , or in a sweet bake such as my Lemon Blueberry Bundt Cake. For me lemon shouts sunshine, so on this warm sunshine filled day I decided to bake these Lemon Drizzle Cake Bars.
A sturdy, yet delicious oat biscuit base covered in lemon curd and then topped with the lightest lemon sponge. Finished with a drizzle of fresh lemon juice icing, these Lemon Drizzle Cake Bars wake your tastebuds up with a zing, taste amazing and keep you full for longer thanks to the oats.
Perfect for picnics, packed lunches, or just as a mid morning or afternoon snack to keep you going until meal time.
I really do need to get around to making my own lemon curd. For this recipe I used Waitrose own luxury lemon curd. I really do think a good quality lemon curd makes all the difference. Homemade is always best so I will definitely put it on the agenda for the next week – especially as I want to make lemon ice cream!
Recipe: Makes 16 Lemon Drizzle Cake Bars
For the Oat Biscuit Base:
225g/8oz Unsalted Butter
125g/4.5oz Caster Sugar
1tsp Vanilla Extract – I use Nielsen-Massey
1 Large Free Range Egg Yolk
100g/4oz Rolled Oats – not quick cook
125g/4.5oz Plain White Flour
3tbs Lemon Curd – use the best quality one that you can afford
For the Lemon Sponge Layer:
125g/4.5oz Unsalted Butter
100g/4oz Caster Sugar
1/2tsp Vanilla Extract
2 Large Free Range Eggs
125g/4.5oz Plain White Flour
1tsp Baking Powder
Finely grated zest of 1 Lemon – reserve the juice for the icing
For the Lemon Drizzle Icing:
100g/4oz Icing Sugar
Juice of 1 Lemon
Method: Preheat the oven to 200C/180C fan, gas mark 6
Making the Oat Biscuit Base:
- Line a 28cm x 20cm x 5cm (12″x 8″x 2″) Swiss roll tin with baking parchment. I have found that I am able to line mine without greasing, however, lightly grease the tin if it is easier to keep the parchment in place.
- In a large bowl beat/whisk together the butter, cream and salt until pale and creamy.
- Add the vanilla extract and egg yolk and continue to beat/whisk until combined.
- Add the oats and flour and stir together until combined.
- Place the biscuit mixture into the lined tin and press into place using clean fingers.
- Place the tin in the fridge and chill the biscuit mixture for 30 minutes.
- Once chilled place the Swiss roll tin in the centre of the oven and bake for 20 minutes.
- Remove after the 20 minutes has elapsed and turn down the oven temperature to 160C/140C fan, gas mark 3.
- Spoon the lemon curd on to the hot biscuit base and spread so that it covers and almost reaches the edges.
Making the Sponge Layer:
Note: This can easily be made whilst the oat biscuit base is baking.
- In a large bowl whisk/beat the butter, sugar and salt together until they are pale and creamy.
- Add the 2 whole eggs and vanilla extract. Whisk/beat until light and foamy.
- Sift in the flour and baking powder. Add the finely grated zest of 1 lemon.
- Fold all the ingredients together, using a spoon, until they are just combined.
- Spoon the mixture over the lemon curd coated biscuit base.
- Spread the cake batter using the back of a spoon, or an offset spatula, until it covers almost all of the biscuit base.
- Place the Swiss roll tin in the centre of the preheated oven and bake for 30 minutes.
- The sponge is baked when it springs back from a light touch and is a light golden colour. Don’t worry if it is paler than you expect, the lower baking temperature stops it browning as much as you may be used to.
- Once baked remove the tin from the oven, place on a cooling rack and allow the entire bake to cool in the tin.
- When the bake is completely cooled, lift out of the tin, using the baking parchment and a palette knife and place on to a board.
- Peel back the sides of the baking parchment and tuck them underneath.
Making the Lemon a Drizzle Icing:
- Sift the icing sugar into a small bowl.
- Add the juice of one lemon.
- Mix until you have a smooth, slightly runny paste.
- Using a spoon, drizzle the lemon icing over the top of the cake/biscuit slab. I prefer a line style drizzle, but you can drizzle your icing however you wish. Let your creative juices flow! I would advise against pools of icing gathering on top of the bake though.
- Set your Lemon Drizzle Cake Bars bake to one side to allow the icing to set.
- Once set you may cut your slab into individual bars.
- Cut down the length of the bake in the middle.
- Next cut across the width of the bake, creating four quarters.
- Cut each quarter into four individual bars.
With the sturdy and delicious oat biscuit base, these Lemon Drizzle Cake Bars are the perfect, portable food.
Place in an airtight tin (I use old biscuit tins, usually from Christmas), separating layers with pieces of baking parchment.
I had one of the Lemon Drizzle Cake Bars with a cup of tea for a rather late lunch and it was incredibly tasty and refreshing. Using good quality Lemon Curd ensures the right balance of tartness within the bar, as does using fresh lemon juice in the drizzle icing. I highly recommend these delightfully tangy Lemon Drizzle Cake Bars!
Traybakes come in many different forms, however, these oat biscuit based Lemon Drizzle Cake Bars are certainly one of my favourites.
If you have enjoyed this recipe for Lemon Drizzle Cake Bars, here are a few more you may like too:
My family love having something homemade to take to school or work in their packed lunches. I hope I have inspired you to try these delicious Lemon Drizzle Cake Bars?
Why not bake a batch and take them into the office as a Friday, or mid-week treat for everyone?
Here on Feasting is Fun, we firmly believe that food always tastes better when it is shared.
Sammie xxShare This