Get ready to embark on a delightful culinary journey with these mouthwatering Iced Lemon and Sultana Fingers - a classic British treat that combines the zesty brightness of lemon with the sweet, plump richness of sultanas. Whether you're looking for a perfect afternoon tea companion or a crowd-pleasing dessert, these delicate fingers promise to transport you to a world of pure indulgence with every single bite!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: British
Serves: 12 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/2 cup sugar
- 2 large eggs
- 1/2 cup sultanas
- 1 lemon, zested and juiced
- 1/2 cup icing sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a rectangular baking tray with parchment paper, ensuring the paper extends slightly over the sides for easy removal.
- In a medium mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer. This should take approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition to ensure a smooth, consistent texture.
- Sift the all-purpose flour into the wet ingredients and fold gently until just combined. Be careful not to overmix the batter.
- Fold in the sultanas and lemon zest, distributing them evenly throughout the mixture.
- Pour the batter into the prepared baking tray, spreading it evenly with a spatula to create a smooth surface.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Remove from the oven and let cool in the tray for 10 minutes, then transfer to a wire rack to cool completely.
- For the icing, mix the icing sugar with fresh lemon juice, adding juice gradually to create a smooth, spreadable consistency.
- Once the cake is completely cool, drizzle the lemon icing over the top, allowing it to set for 10-15 minutes before cutting into finger-sized portions.
- Slice into approximately 12 even fingers, ensuring clean, precise cuts with a sharp knife.
Tips
- Room Temperature Ingredients: Ensure butter and eggs are at room temperature for smoother mixing and better incorporation.
- Sultana Prep: Lightly coat sultanas in a bit of flour before adding to the batter to prevent them from sinking.
- Zesting Trick: Use a microplane or fine grater for the lemon zest to get maximum flavor without bitter white pith.
- Icing Consistency: Add lemon juice to icing sugar gradually to control thickness - you want a drizzle that's not too runny or too thick.
- Cooling is Crucial: Allow the cake to cool completely before icing to prevent the glaze from melting and ensure a beautiful, smooth finish.
- Cutting Technique: Use a sharp, clean knife and wipe it between cuts for precise, neat finger-sized portions.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 2g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 45mg
