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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Sprinkle Peanut Butter Cups

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If you love peanut butter and chocolate this is the recipe for you. These delicious sprinkle peanut butter cups are so easy and quick to make.  You can make these and keep them in the freezer for when you need a sweet treat.

There is no baking involved.  Just whip up the peanut butter cream for the centre and melt some chocolate and pop them into mini cupcake cases.

I added some sprinkles for some colour and sprinkles make everything better.


Happy Baking xo


Sprinkle Peanut Butter Cups

Ingredients

· 1 cup icing sugar
· ¾ cup smooth peanut butter
· 60 grams unsalted butter
· 375 grams dark chocolate

Instructions

1. Line a 24 mini cupcake pan with patty cases.
2. Place the butter, icing sugar and peanut butter into a bowl and using an electric beater beat until mixture is light and fluffy. This will take about 5 minutes.

3. Place mixture into a piping and set aside.

4. Place chocolate into a heatproof bowl and melt chocolate over a saucepan of simmering water.

5. Spoon ½ a teaspoon of melted chocolate into each mini patty cases. Tap the cupcake pan and place it into the freezer for 5 minutes or until set.

6. Pipe a small amount of the peanut butter filling over the set chocolate and using the remaining chocolate, cover the peanut butter filling. Place into freezer for about 20 minutes.

7. Serve frozen or just slightly thawed.

Tips

· Place the chocolate over the simmering water while the bottom chocolate layer is in the freezer or if the chocolate is starting to set.

· You can also add a tablespoon of vegetable oil when melting the chocolate if you want the tops to be smoother.  The oil also helps to thin the chocolate but does not affect the taste of the chocolate.




Did you bake this recipe?

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Location: Melbourne VIC, Australia

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