Lemon slab cake

Makes about 24 slices You will need:

• 225g butter

• 300g sugar

• 2 eggs

• 250g creme fraiche

• Finely grated zest and juice of 1 lemon

• 225g flour

• 2 teaspoons baking powder For the icing, you will need: • 225g icing sugar, sifted • Juice of ½ lemon 1 You’ll also need a 20cm x 30cm Swiss-roll tin. Preheat the oven to 180°C, 350°F, Gas 4. 2 Line the base and sides of the tin with parchment paper. 3 Melt the butter in a pot on a low heat, then pour it into a large mixing bowl. Add in the sugar and whisk to mix, then mix in the eggs, the creme fraiche, the finely grated lemon zest and the lemon juice. 4 In a separate mixing bowl, combine the flour and the baking powder, then sift it into the large mixing bowl, and lightly but thoroughly fold into the butter, sugar, egg, creme fraiche and lemon mix. Now tip the mixture into the prepared tin, spreading it out to level the top. 5 Place the tin in the preheated oven and bake it for 25-30 minutes, or until a skewer inserted into the centre comes out clean. Allow the cake to cool completely before icing it. 6 To make the icing, put the sifted icing sugar in a bowl and add the lemon juice gradually — you may not need it all. If you’ve added all the lemon juice, and the icing is still too stiff, then add a tiny bit of water to bring it to a spreadable consistency. Spread the icing over the top of the cooked and cooled cake. Set the cake aside, uncovered, for at least 20 minutes in order for the icing to dry. Cut into slices to serve.