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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Mini Mango Cheesecakes

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There are so many amazing bakers on Instagram.  I have so many favourite pages that I love following.  They are all inspiring and I love their baking creations.  One of my favourite's has to be @sugaretal.  Sonail Ghosh is an amazing photographer and baker.  If you haven't seen her page, you definitely need to go and have a look.

I was inspired by one of her posts for mini cheesecakes.  I have always wanted to make them.

I changed the recipe slightly.  I used Marie biscuits instead of digestive biscuits and I used pureed mangoes instead of peanut.

These mini mango cheesecakes are so easy to make and taste delicious.  The mango flavour is divine. If you add some strawberries, blueberries and mango puree on top when decorating them, you will not be disappointed.  They taste amazing.

Happy Baking xo

Mini Mango Cheesecakes 

Ingredients

· 120 grams Marie biscuits
· 50 grams unsalted butter, melted
· 250 grams cream cheese
· ½ cup caster sugar
· 2 eggs
· ¼ cup sour cream
· 1 small mango, pureed

Decorations

· Strawberries
· Blueberries
· Mango puree

Instructions

1. Preheat oven to 160°C.

2. Place cupcake patty cases into a 12-hole cupcake tin.

3. Place biscuits into a food processor and pulse until mixture resembles bread crumbles. Add melted butter and mix until combined.

4. Evenly place the mixture amongst the 12 cupcake patty cases. Using the back of a spoon press the mixture down to form a crust. Refrigerate until needed.

5. Using an electric beater, beat the cream cheese and sugar until light and fluffy.

6. Add eggs, one at a time and beat well after each addition. Fold in the sour cream and mango puree.

7. Pour mixture evenly amongst the 12 cupcake cases.

8. Bake in oven for 20 - 25 minutes or until just set (centre is still jiggly). Turn oven off and leave oven door ajar to allow the cheesecakes to cool to room temperature.

9. Refrigerate for 3 to 4 hours before serving.

Tips

· Do not over mix the cheesecake mixture as this can cause cracked tops when the cheesecake is being baked as there are too much air bubbles trapped.

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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