Sharp Lemon Slices

These tangy, wonderful slices are the perfect donation to a tiresome work meeting or conference, when everyone could just do with an energy booster to lift the spirits. They are full of flavour and look very smart arranged on a plate. The recipe is from Mary Berry's 'Aga Book'. If you want to make them in advance, they freeze very well before cutting. For a crunchy topping, use granulated instead of icing sugar. Makes about 30 pieces.

Method:

1. Preheat the oven to 180 degrees celsius

2. Measure all of the ingredients for the cake into a bowl 

3. Beat well until it forms a smooth mixture

4. Line a tin (a large roasting tin if you have one) 

5. Pour the mixture into the lined tin and put into the oven

6. Remove from the oven after about 30mins or when the edges have begun to shrink away from the sides of the tin. The cake should spring back when pressed

7. Leave to cool in the tin for a little, before turning out onto a wire rack

For the icing:

1. Warm the lemon juice

2. Beat in the icing sugar, adding more lemon juice if the consistency is too thick

3. Spread evenly over the cake and decorate as you like

4. Cut into about 30 pieces