Swirly lemon drizzle fingers

Swirly lemon drizzle fingers
55 min.
18
215kcal

Suggestions


If you're in the mood for an irresistible treat that combines zesty flavors with a delightful texture, look no further than our Swirly Lemon Drizzle Fingers! Perfectly suited for any occasion, whether it’s a light snack, an elegant appetizer, or a tasty addition to your antipasti spread, these sweet fingers are sure to impress your guests.

Imagine biting into a moist, tender cake infused with the refreshing zest of lemons, beautifully complemented by the rich, smooth swirl of lemon curd. This recipe is not only easy to follow but also delivers an explosion of flavor in every bite. With just a little effort, you'll create a dish that sings of sunny days and warm gatherings, making it a favorite among both family and friends.

Moreover, these delightful treats are perfect for sharing, yielding a generous 18 servings. They also keep well in an airtight tin for up to three days, making them an excellent option for meal prep or to enjoy throughout the week. So, whether you’re hosting a brunch, a picnic, or simply indulging in a sweet moment at home, our Swirly Lemon Drizzle Fingers are the perfect choice to brighten your day. Get ready to roll up your sleeves and bring a burst of citrus joy to your kitchen!

Ingredients

  • 200 butter softened well
  • 200 brown sugar 
  • large eggs 
  • 100 cornmeal fine
  • 140 self raising flour 
  •  lemon zest 
  • tbsp lemon curd 
  • tbsp sugar white
  •  lemon zest 

Equipment

  • bowl
  • baking paper
  • oven
  • wire rack
  • baking pan
  • kitchen scissors

Directions

  1. Heat oven to 180C/fan 160C/gas 4 and make sure theres a shelf ready in the middle of the oven. Butter a rectangular baking tray or small roasting tin, about 20cm x 30cm.
  2. Cut out a sheet of baking paper a bit larger than the tin, then push it in and smooth it out with your hands so it sticks to the butter. Snip into the corners with a pair of scissors to get the paper to lie neatly.
  3. Put all the cake ingredients and a pinch of salt into a large bowl, then use electric beaters to beat until creamy and smooth. Scoop into the tin, then level the top. Spoon the lemon curd over the batter in thick stripes. Use the handle of the spoon to swirl the curd into the cake not too much or you wont see the swirls once its cooked.
  4. Bake for about 35 mins or until golden and risen. It should have shrunk away from the sides of the tin ever so slightly and feel springy. Dont open the oven before 30 mins cooking is up.
  5. Leave the cake in the tin for 10 mins or until just cool enough to handle. Carefully lift out of the tin and put it onto a cooling rack, sat over a tray or something similar to catch drips of drizzle. To make the drizzle, mix 4 tbsp sugar and the lemon juice together and spoon over the cake. Toss the lemon zest with the final 1 tbsp sugar and scatter over the top.
  6. Let the cake cool completely, then lift onto a board, peel away the sides of the baking paper and cut the cake into fingers. Will keep in an airtight tin for 3 days.

Nutrition Facts

Calories215kcal
Protein5.72%
Fat45.14%
Carbs49.14%

Properties

Glycemic Index
14.2
Glycemic Load
8.4
Inflammation Score
-2
Nutrition Score
3.0017391365507%

Nutrients percent of daily need

Calories:214.79kcal
10.74%
Fat:10.93g
16.81%
Saturated Fat:6.39g
39.91%
Carbohydrates:26.76g
8.92%
Net Carbohydrates:25.9g
9.42%
Sugar:16.85g
18.72%
Cholesterol:65.22mg
21.74%
Sodium:103.49mg
4.5%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.12g
6.23%
Selenium:7.11µg
10.15%
Vitamin A:338.49IU
6.77%
Manganese:0.11mg
5.38%
Phosphorus:45.32mg
4.53%
Vitamin B2:0.07mg
3.89%
Fiber:0.86g
3.43%
Vitamin B6:0.06mg
3.09%
Iron:0.52mg
2.91%
Vitamin E:0.43mg
2.86%
Vitamin B5:0.27mg
2.69%
Magnesium:10.64mg
2.66%
Zinc:0.4mg
2.66%
Folate:10.3µg
2.57%
Calcium:21.43mg
2.14%
Copper:0.04mg
2.11%
Vitamin C:1.72mg
2.08%
Vitamin B12:0.12µg
1.96%
Vitamin B1:0.03mg
1.91%
Potassium:60.64mg
1.73%
Vitamin D:0.22µg
1.48%
Vitamin B3:0.25mg
1.23%