Pimp That Snack

The Lemon Wedge

by Nik and Jennie 5 photos Rated 84% 33 votes when voting closed

8 eggs
400g Butter
500g Flour
400g Caster Sugar
8 tsp Lemon Juice
Rinds of 5 Lemons (Don’t cut your fingers on the grater like I did!)
1 Pack of ready to roll icing
Yellow Writing icing

Butter icing

75g Butter
Plenty of icing sugar
Lemon juice

Ingredients gathered on a worktop with a box of shop-bought lemon slices as the original

Steps…

First make the cake recipie by adding all the above ingredients (if the mixture is too watery, add a TOUCH more flour, no one likes a dry cake)

Grating lemon zest over a green mixing bowl balanced on the cooker

Pour the mixture into a wide, well greased pan and cook for 30 mins.

A big roasting tin filled to the top with pale lemon sponge batter

Once cooked, we shaped the cake by taking off the edges and finally cut it in half and stacked the two sections giving it the classic (Though some what more epic) shape

Don’t forget put the butter icing between the layers so they stay together

Roll out the icing and cut to shape and place on top of the cake, a touch of butter icing on the top the the cake will keep the icing in place

The baked sponge slab, cut into two long halves, cooling on a wire rack

Finish off by drawing the pattern on top with the yellow writing icing!

The finished giant lemon slice, iced with a yellow zigzag, dwarfing a normal one beside it

The cake allowed us to get full of energy due to the sugar contact, hopefully it will bring you as much joy!

More like this