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...

Passionfruit Meringue Kisses

Meringue kisses have always been on my list of recipes to try and so finally I decided to make them.  I keep seeing gorgeous pictures of meringues on Pinterest and Instagram.

I decided to start with just a basic meringue and added a delicious passionfruit cream in the centre.  I would love to experiment and make some in the future with bright colours.  But today, I thought lets start simple first.

These meringue kisses are so light and taste just like air with a burst of passionfruit cream. 

Hope you give this recipe a go.

Happy Baking xo

Passionfruit Meringue Kisses

Ingredients

· 1 egg white
· ½ teaspoon white vinegar
· ⅓ cup caster sugar
· 1 teaspoon icing sugar

Passionfruit cream

· ¼ cup thickened cream
· 1 tablespoon passionfruit pulp
· 2 teaspoon icing sugar

Instructions

1. Preheat oven to 150°c. Line trays with baking paper.

2. Place egg white and vinegar in a bowl and using an electric beater beat on slow to medium speed until egg white forms small bubbles and then increase speed and beat until stiff peaks form.

3. Add sugar gradually and beat for about 10 minutes or until sugar dissolves. Fold in icing
sugar.

4. Place meringue mixture into a piping bag fitted with a small plain nozzle. Pipe 1.5cm rounds 3cm apart evenly on the baking trays.

5. Bake in oven for about 30 minutes or until crisp and dry. Cool meringues on tray completely.

Passionfruit cream

6. Beat cream, icing sugar and passionfruit pulp in a small bowl until stiff peaks form.

7. Sandwich the meringues together with passionfruit cream, dust with icing sugar.

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 on 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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