Notes
From Experience: Wins, Fails, and What Stuck
Weigh Your Flour. Always use kitchen scales. WEATZERO® is crafted for 1:1 gram-for-gram swaps—cups simply aren't accurate enough for gluten-free blends. Don't overmix after adding the flour, gentle mixing keeps it light and soft. Hold the mixture as instructed - this aids the Gluten Free Millet Flour to hydrate and improves texture significantly. Cool completely before icing - warm slice will melt your beautiful lemon icing and create a mess rather than the clean finish you're after. Zest first, juice second - always zest your lemon before juicing it. Much easier to handle!
Ingredients
Dry Blend
- 95 grams WEATZERO® Millet Based All-Purpose Flour - weigh using a scale
- ½ tsp Baking Powder
Base
- ½ cup (115g) Butter unsalted - Room Temperature
- ¾ cup (150g) Caster Sugar
- 1 large Lemon zest - use a microplane or box grater
- ¼ cup Juice from Large Lemon - use the lemon after zesting for juice
- 2 Large Eggs - Room Temperature
Lemon Icing
- 1¾ cups (270g) Pure Icing Sugar - Sifted
- ¼ cup (65 g) Butter unsalted - Room Temperature
- 4 tbsp Fresh Lemon Juice
- 1 tbsp Lemon Zest
Equipment Zesty Lemon Slice
Method
Prepration
- Preheat oven to 180°C (356°F) conventional or 170°C (338°F) fan-forced
- Grease and line a 20cm (8-inch) square cake tin with baking paper, leaving overhang for easy removal.
Make the base
- Using an electric mixer (hand mixer or stand mixer), beat butter, caster sugar, and lemon zest in a large bowl on medium-high speed for 4-5 minutes until light, fluffy, and pale in colour.
- Add eggs gradually. Add first egg and beat on medium speed for 1 minute until fully incorporated. Add second egg and beat for another minute until well combined.
- Add lemon juice. Pour in lemon juice and beat on low speed for 30 seconds until just mixed (mixture may look slightly curdled - this is normal).
- Fold in dry ingredients. Using a rubber spatula, gently fold in baking powder and WEATZERO® flour. Fold just until combined - don't overmix at this stage.
Hold
- Let mixture stand for 10 minutes (essential for best texture).
Trasfer and Bake
- Spoon mixture into prepared tin and gently smooth the top with the back of a spoon.
- Bake for 20 minutes or until golden and a skewer inserted in centre comes out clean.
- Cool completely in tin before icing.
Make the Icing
- Using an electric mixer, place butter in a medium bowl. Add icing sugar gradually in small batches to prevent dust clouds. Start beating on low speed initially to prevent sugar flying everywhere, then increase to medium-high speed. Add lemon juice and beat for 2-3 minutes until smooth and creamy.
- Adjust consistency with extra lemon juice (to thin) or icing sugar (to thicken) as needed.
- Using a palette knife or offset spatula, spread evenly over cooled slice or pipe decorative lines if you're feeling fancy.
- Sprinkle the lemon zest on top evenly.
- Let icing set for 30 minutes before cutting into squares. Use a sharp knife wiped clean between cuts for neat squares.
Serving Suggestions
- Perfect with afternoon tea or coffee. Serve chilled on warm days for an extra refreshing treat. Beautiful alongside fresh berries or a dollop of Greek yoghurt.
Storage
- Store covered in the refrigerator for up to 5 days. The slice actually improves after a day as the flavours develop. Can be frozen (without icing) for up to 3 months - thaw completely and add fresh icing before serving.