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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Ice Cream Cakesicles

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I recently did another fun collaboration with my sweet friend Tiffani @tiffani_triedandtested over on Instragram.

The theme for this collab was ice-cream.  So, I decided to make Ice-cream Cakesicles so I could try out my new ice-cream moulds and also try out some products that the lovely team at @queenfinefoods sent me.

These Ice-cream cakesicles are made with delicious coconut cake & are covered in white chocolate.  The ice-cream drip is decorated with pretty sugar strand sprinkles.  The eyes, mouth and cheeks are drawn on with writing icing.

I hope you get a chance to make these cute cakesicles.

Happy Baking xo

Ice Cream Cakesicles

Ingredients

Cake layer

· Crumb of one coconut cake, 12 chocolate cupcakes or left over cake.
· 150 grams white chocolate
· ½ cup dark choc chips
· Ice-cream sticks

Chocolate layer

· 200 – 400 grams white chocolate
· Food colouring (violet – americolor)
· Sprinkles – sugar strands (queens fine foods)
· Writing icing – (queens fine foods)

Instructions

1. Place cake into a large bowl and using your hands break up the cake until it looks like crumb.

2. Add melted white chocolate a little at a time and combine it with your hands until cake crumb holds together and resembles play doh.

3. Add the dark choc chips and mix well.

4. Press the mixture into ice-cream moulds and place an ice-cream stick into it.

5. Place the moulds into the freezer for the 30 minutes to firm up.

6. Meanwhile, melt the white chocolate and place into a tall container.

7. Remove cakesicles from the freezer and allow them to return to room temperature.

8. Dip each cakesicle into the melted chocolate and tap away the extra chocolate. Allow them to dry on some baking paper.

9. Colour some of the chocolate with some food colouring and place into piping bag and pipe the ice-cream drip on each cakesicle and add sprinkles.

10. Using the writing icing and draw the eyes, mouth and cheeks.

Tips

· I used left over coconut cake from a previous bake.
· You can bake a cake, cupcakes or just purchase one from the store.



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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