Lemon Bakewell Slice Recipe

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I love cake. It’s something I enjoy all year round and I’m trying to create more seasonal bakes that we can enjoy through the year. A couple of weeks ago we made Lemon Bakewell Tarts and we loved it so much that I thought I’d make some more lemon recipes – and our Lemon Bakewell Slice was created!

Lemon Bakewell Slice

For this recipe we use a frangipane sponge made with a mix of ground almonds and self raising flour and flavoured with lemon extract although you could probably use lemon juice instead. There’s no need to blind bake the pastry in this recipe and it gives a lovely crust to the finished slice.

How is this different to a normal Bakewell Tart?

A traditional Bakewell Tart is finished with flaked almonds over the sponge mixture but we’ve finished this with just a drizzle of lemon flavoured icing to make it less nutty and more lemony! We also use shop bought pastry but you can make your own if you’d rather. We also make this tray bake in a rectangle oven tray but you could use a round tart tin if you’d like a more classic Bakewell Tart finish.

Once baked we chop off the excess pastry around the edges of the dish to give a neater finish but you can leave it as is for a more rustic bake. We save the offcuts to have with custard for dessert – something the whole family love! This really is a wonderful family bake and one of our favourite sweet treats through the spring.

We love making this lemon traybake cake as part of an afternoon tea spread but it’s really lovely for any occasion. If you love lemon then you really can’t beat lemon bakewell flavours which make this lemon tray bake a winner.

If you’re looking for other recipes to try, we also have a Lemon Bakewell Tarts recipe which is pretty good. Plus, here’s our Cherry Bakewell Fairy Cakes and Cherry Bakewell Fudge recipes too. You can see all our recipes to date here.

Lemon Bakewell Slice

So here’s our delicious Lemon Bakewell Slices recipe

Ingredients:

  • Shortcrust pastry sheet
  • 200g lemon curd
  • 100g unsalted butter or margarine at room temperature
  • 125g caster sugar
  • 3 eggs
  • 1 tsp of lemon extract
  • 1 tsp lemon zest
  • 150g ground almonds
  • 80g self raising flour

To decorate:

  • Icing sugar
  • lemon extract
Lemon Bakewell Slice

Recipe:

  • Preheat oven to 180C/350F/Gas 4
  • Grease or line a deep baking tray or oven dish before lining with the sweet shortcrust pastry.
  • Spread the lemon curd over the pastry base.
  • Cream the butter and sugar in a large bowl. Add the eggs, lemon extract and zest and beat well.
  • Fold in the ground almonds and flour and pour the filling on top of the lemon curd inside the pastry case.
  • Bake in the centre of the oven for 30 minutes or until golden brown.
  • Leave to cool and mix icing sugar with a little water and a drop of lemon essence. Drizzle on top of the cooled bake.
  • Slice and enjoy. Leave to cool or serve warm if preferred.

If you’d like to pin or print this Lemon Bakewell Slice recipe for later you can do so below. Happy baking!

Lemon Bakewell Slice

A couple of weeks ago we made Lemon Bakewell Tarts and we loved it so much that I thought I’d make some more lemon recipes – and our Lemon Bakewell Slice was created!
Course Afternoon Tea, Dessert, Snack
Cuisine American, British
Prep Time 15 minutes
Cook Time 30 minutes
Servings 16 slices
Calories 231kcal

Ingredients

  • 1 Shortcrust pastry sheet 375g
  • 200 g lemon curd
  • 100 g butter or margarine
  • 125 g caster sugar
  • 3 eggs
  • 1 tsp of lemon extract
  • 1 tsp lemon zest
  • 150 g ground almonds
  • 80 g self raising flour

To decorate:

  • Icing sugar
  • lemon extract

Instructions

  • Preheat oven to 180C/350F/Gas 4
  • Grease or line a deep baking tray or oven dish before lining with pastry.
  • Spread the lemon curd over the pastry base.
  • Cream the butter and sugar in a large bowl. Add the eggs, lemon extract and zest and beat well.
  • Fold in the ground almonds and flour and pour on top of the lemon curd inside the pastry case.
  • Bake in the centre of the oven for 30 minutes or until golden brown.
  • Leave to cool and mix icing sugar with a little water and a drop of lemon essence. Drizzle on top of the cooled bake.
  • Slice and serve.

*Note: Nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published.

Lemon Bakewell Slice

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