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...
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Chocolate Melting Moments

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I have wanted to make Chocolate Melting Moments for awhile now, and since it was Easter, I thought I would make them in the shape of eggs for a bit of fun.

These Chocolate Melting Moments are chocolate flavoured and are filled with a delicious strawberry buttercream.  I also added some pink sugar sprinkles to the side of the eggs to make them look pretty.

I really enjoyed making these in the shape of Easter eggs.  The extra time needed to shape them was worth it as they look so cute.

Happy Baking xo


Chocolate Melting Moments

Ingredients

· 250g butter, softened
· 1 teaspoon vanilla essence
· ⅓ cup icing sugar
· ⅓ cup cornflour
· 1¾ cup plain flour
· 2 tablespoons cocoa powder (Cadbury Bournville Cocoa)

Buttercream

· CSR All Natural Buttercream Icing Mix Strawberry

Decoration

· Sugar sprinkles (Dollarsweets - pink)

Instructions

1. Preheat oven to 160°c.

2. Line two baking trays with baking paper.

3. Cream butter and icing sugar until mixture is light and fluffy.

4. Add cornflour, cocoa powder and vanilla essence and mix well.

5. Sift in flour a third at a time. Add the raspberry paste and mix until all combined. *Please note you can add some red food dye if you want the biscuits to look red/pinkish in colour

6. Divide the dough into two batches. For each batch make 32 even portions balls, roll into egg shape and place onto baking tray evenly spaced out. Using a fork flatten slightly.

7. Bake in oven for 15- 20 minutes. Leave on baking tray for 5 minutes before lifting onto a cooling rack.

Buttercream Icing

8. Make icing according to pack.

9. Place the mixture into a piping bag, fitted with a small star nozzle. Pipe some buttercream onto half the cookies and sandwich it with the other half.

Tips

· You can make 16 large biscuits instead of 32 mini biscuits.
· Allow biscuits to cool completely before sandwiching the biscuits with buttercream otherwise the buttercream will just melt off the biscuit.






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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