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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Nutella Meringue Cookies

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I made these Nutella meringue cookies as I wanted to try another of one my Americolor food colour gels. I decided to make rose meringue cookies filled with Nutella.  They turned out so pretty and tasted delicious.

The recipe is easy and fun to make.  I also tried out the technique of painting the colour gel into the piping bag.  This gave the meringue roses a beautiful finish.  

I used the Tulip Red colour gel for this recipe.  They turned out so pretty even though I thought the red would be brighter.  What will I make next??? There are so many colours to try.  If you have any suggestions would love to hear from you in the comments.

Happy Baking xo 

Nutella Meringue Cookies

Ingredients

· 4 egg whites
· 170 grams caster sugar
· 1 teaspoon vanilla extract
· Food colouring (Tulip Red Americolour)

Filling

· ¼ cup Nutella

Instructions

1. Preheat oven to 100°C.

2. Line two baking trays with baking paper.

3. Place egg whites into a clean bowl and on low speed, beat until small bubbles form and then increase the speed and beat until stiff peaks form.

4. Gradually add the sugar and beat until glossy and sugar has dissolved.

5. Gently fold in the food colour gel.

6. Fit a piping bag with a large star tip. Fold over the bag and using a skewer or food safe paint brush make 4 lines of the food colouring to the inside of the piping bag.

7. Place meringue into the piping bag and pipe rosettes about 3cm in size onto baking tray.

8. Bake in oven for 1 hour or until meringues are very dry and peel of the baking paper easily.

9. Allow meringues to cool in the oven with the oven door slightly open. This avoids the meringues cracking.

10. Sandwich two biscuits together with some Nutella.

Tips

· Make sure all equipment and bowl are dry and grease free, otherwise the egg whites will not form stiff peaks.

· It’s important that the sugar is completely dissolved otherwise it may result in cracked meringues.

· To check that the sugar has completely dissolved, place a small amount of meringue mixture in between your fingers and rub. If you can’t feel that sugar granules it has dissolved.




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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