Lemon Drizzle Cake

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Calling all lemon lovers.  This Lemon Drizzle Cake is the perfect bake for anyone who loves lemon in desserts or cakes.  This cake uses the whole lemon.  The zest is used in the cake and the lemon juice is used to make the lemon sugar syrup and the lemon icing.  You will definitely enjoy the lemon flavour right throughout the whole cake. A slice of this Lemon Drizzle Cake is lovely for afternoon tea or just because you love a slice of cake packed with lemon flavour.  It's so easy to make and the perfect cake to share with others without it being too sweet. Happy Baking xo Lemon Drizzle Cake Ingredients · 100 grams unsalted butter · 150 grams caster sugar · 150 grams self-raising flour · 2 eggs · 3 tablespoons milk · Zest of 2 lemons Lemon sugar syrup · 50 grams caster sugar · Juice of 2 lemons (reserve 1 tablespoon for icing) Lemon icing · 100 grams icing sugar · 1 tablespoon lemon juice  Instructions 1. Preheat oven to 180°C.  2. Grease and line a loaf tin with baking paper. 3. Cr
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Raspberry Lemonade Muffins

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I baked these delicious Raspberry Lemonade Muffins last week as I had some left over natural yoghurt and fresh lemons from my garden.  I love trying new recipes.  I used self-raising flour for this recipe as I didn't have enough plain flour. The muffins turned out light and fluffy with a hint of lemon.  The muffins were even better the next day.  You can pop the muffins in the microwave for a few seconds if you like your muffins warm.

This recipe makes 12 large muffins.

Come bake this recipe and let me know how you go.

Happy Baking xo

Raspberry Lemonade Muffins

Ingredients

· 2 ¼ cup self-raising flour
· ½ teaspoon salt
· 1 cup sugar
· ½ cup canola oil
· 1 cup natural yoghurt
· 2 large eggs
· 1 teaspoon vanilla extract
· 1 tablespoon lemon juice + zest of 1 lemon
· 1 ½ cups fresh or frozen raspberries

Instructions

1. Set oven to 180°C

2. Spray with oil or place muffin patty cases into the muffin pan.

3. In a large bowl combine flour, sugar and salt, whisk and set aside.

4. In another bowl combine oil, yoghurt, eggs, vanilla essence, lemon juice and lemon zest. Make a well in the bowl of the dry mixture and pour the wet mixture and fold until just combined. Do not overmix. Fold in the raspberries and divide the batter evenly into the muffin pan.

5. Bake for 20-25 minutes or the skewer inserted into the muffins comes out clean. Allow muffins to cool in the muffin pan for 10 minutes before removing to a cooling rack.

Did you bake this recipe?

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so I can see your wonderful bakes.

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Location: Melbourne VIC, Australia

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