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 loa...
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Lemon Curd

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I have always wanted to make lemon curd but never got around to it.  I can't believe it took me so long to make homemade lemon curd.  I watched and followed Cupcake Jemma's recipe on YouTube.

I am so in love with Cupcake Jemma's homemade lemon curd recipe.  It was so easy to make but I can't believe how super delicious and tasty it was.  I couldn't stop licking the spoon after placing the curd into the jars to cool down.  I could eat the lemon curd straight from the jar - it's that good.

This recipe is definitely one of my new favourite recipes and I will be making it again.  If you love lemon curd you must give this recipe a go.

All photographs posted here are mine, from my cooking.

Happy Baking or should I say Happy Cooking  xo

Lemon Curd

Author: Cupcake Jemma https://www.youtube.com/watchv=5wqtrF3ampo

Ingredients

· 5 egg yolks & 2 whole eggs
· Zest of one lemon
· 110 ml lemon juice (about 3 lemons)
· 110 grams caster sugar
· 60 grams cold butter

Instructions

1. Place in a bowl the lemon juice, lemon zest, egg yolks, whole eggs and castor sugar.

2. In a saucepan add some water and place the bowl over the simmering water. Making sure the bowl does not touch the water. Using a whisk continuously stir the mixture over the gentle simmering water for about 5 minutes or until the mixture appears thick.

3. Remove from the stove and stir in the cold butter. While the lemon curd is still warm push the mixture through a sieve to make the curd smooth.

4. Place in jar, allow it to cool and refrigerate.

Please note: Watch the YouTube for full instructions. I couldn’t find the written recipe online so the instructions are based off the YouTube video.


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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