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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Raspberry Baked Donuts

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With some many flavours of baked donuts to make, I had to bake a raspberry flavoured one.

These moist and fluffy Raspberry donuts are so delicious.  They have raspberry bits through the donut and are covered with a tangy raspberry glaze.  They are so easy to make and take hardly any time.

This donut is a must for raspberry lovers.  I hope you get a chance to bake them.  Best of all you can use frozen raspberries.  That means you can bake them all year round even when raspberries are not in season.

Happy Baking xo

Raspberry Baked Donuts

Ingredients

· ⅓ cup caster sugar
· 1 cup plain flour
· ¼ teaspoon baking soda
· ¼ teaspoon cinnamon
· ¼ teaspoon salt
· 1 egg
· 15 grams butter, melted
· ½ teaspoon vanilla essence
· ⅓ cup + 1 tablespoon milk
· ½ teaspoon white vinegar
· ½ cup raspberries 

Raspberry glaze

· 1 cup icing sugar
· 2 tablespoons milk
· 1 teaspoon raspberry paste (Queen brand)
· 1 teaspoon raspberry puree

Instructions

1. Preheat oven to 180°C.

2. Spray donut tin with oil spray.

3. Place milk and vinegar into a bowl and leave for 5 minutes for it to curdle.

4. In a bowl combine the flour, sugar, baking soda, cinnamon and salt.

5. In a separate large bowl, whisk together the melted butter, milk mixture, egg and vanilla essence.

6. Gradually add the wet ingredients to the dry ingredients bowl. Mix until there are no lumps and the mixture is smooth. Add roughly chopped raspberries and mix until combined. Do not over the mix it.

7. Fill a piping bag with the donut batter and pipe mixture into the donut holes about ¾ full.

8. Bake donuts for 8 minutes. Cool in tin for 5 minutes before transferring it to cooling rack.

Raspberry glaze

9. Mix icing sugar, raspberry paste, raspberry puree and milk into a bowl until a thick consistency is achieved.

10. Dip donuts into the raspberry glaze and shake the excess icing off and place donut onto a cooling rack.

Tips

· Donuts are best eaten within the day they were baked.
· Buttermilk can be substituted for the milk and vinegar
· For the raspberry puree, you can use frozen raspberries and just use a blender to make the puree.
· I added some raspberry paste from Queens for added flavour but you can leave it out.




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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