Lemon Drizzle Simnel Slices

Lemon Drizzle Simnel Slices

We’ve found this great recipe that combines the traditional Easter simnel cake, with a modern, spring twist.


a splash of oil for the tin

250g softened butter

250g golden caster sugar, plus 50g for the topping

2 large lemons, zested and juiced

3 large eggs

200g plain flour

100g ground almonds

2 ½ tsp baking powder

50ml milk

100g mixed dried fruit

300g chilled marzipan

50g icing sugar


  1. Heat the oven to 80C/160C fan/gas 4 and oil and line a baking tin with baking parchment (we used a 20cm x 30cm tin)
  2. Beat the butter, caster sugar and most of the lemon zest until pale and fluffy
  3. Add the eggs one at a time whilst constantly mixing
  4. Add the flour, almonds and baking powder and keep mixing until you have a smooth cake batter
  5. Stir in the milk and dried fruit and scrape half the cake batter into the tin and level the surface
  6. Coarsely grate half  of the marzipan onto the batter to create an even layer, then cover with the rest of the batter, trying not to disturb the marzipan too much
  7. Level the top and bake for 35-40 mins or until a skewer inserted into the centre comes out clean. If any wet cake mixture clings to the skewer, return the cake to the oven for 5 mins, then check again
  8. Mix the remaining caster sugar with a quarter of the lemon juice, then drizzle over the cake while still warm. Leave the cake to cool in the tin
  9. Mix the icing sugar with enough lemon juice to make a drizzly icing – 2-3 tsp should be enough
  10. Divide the rest of the marzipan into 11 even lumps and roll into balls
  11. Drizzle the icing over the cake, top with the marzipan balls and sprinkle with the remaining lemon zest



For other delicious Easter recipes we’ve shared in the past, check out this easy DIY Easter Egg method, or our Easter Bark post, our Chocolate and Spice Hot Cross Buns, our White Rabbit Biscuits or even our Hot Cross Bread & Lemon Pudding. Yum!