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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Creamy Lemon Bars

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Creamy lemon bars is a recipe I've wanted to bake for awhile now and so today I baked them as I had some home-grown lemons from my uncle's garden.  He grows the best lemons.  I have a lemon tree but my tree doesn't have as many lemons as my uncle's tree.

These lemon bars turned out so delicious and look just like a vanilla slice.  The lemon filling is full of tangy-ness and the base crumbles and melts in your mouth.  I really love this recipe and will be making it again when I get more lemons.

I originally cut the lemon bars into squares but then I decided to cut them in half again.  The long rectangle bars are easier to pick up and eat.  Also, because they are so creamy and full of flavour, a whole square maybe too much to have in one go for me anyway.

If you love lemons, you need to give this recipe a go.  Also the base is really easy to make.


Happy Baking xo

Lemon Bars

Ingredients

· 185 grams plain flour
· 40 grams cornflour
· 1 teaspoon baking powder
· 60 grams caster sugar
· 175 grams butter, melted

Filling

· 600 ml cream
· 300 grams caster sugar
· 4 medium eggs
· 100 grams flour
· Zest of 4 large lemons
· 320 ml lemon juice (4-6 large lemons)

Instructions

1. Preheat oven to 180°C.

2. Line a 17 x 27cm tin

3. In a bowl sift flour, cornflour and baking powder and stir in caster sugar. Make a well in the centre of the mixture and add melted butter. Mix well until evenly combined and a dough forms.

4. Press dough into the tin and chill for 20 minutes to prevent shrinkage of the dough.

5. Bake base in oven for 20 minutes or until slightly golden.

Filling

6. Sift flour in a large bowl. Whisk cream, sugar and eggs in another bowl and add to flour and mix until mixture is smooth. Add lemon zest and juice, whisk until combined.

7. As soon as base is cooked, pour filling mixture on top and return to oven and bake for 20 minutes or until set.

8. Leave in tin to cool completely and cut into squares or rectangle to serve. Dust with icing sugar.

Tips

· The method I use to try and get an even base for the lemon bar is to evenly spread the dough first and then press into the tin.

· Spray the bottom of the tin with oil before placing the baking paper so it doesn’t move when pressing the dough for the base.














Did you bake this recipe?

Remember to tag @youcanbakeittoo on Instagram & hashtag #youcanbakeittoo 
so I can see your wonderful bakes.

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Location: Melbourne VIC, Australia

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