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 Lemonade Muffins

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These Raspberry Lemonade Muffins were my first blog post when I started this blog. I wanted to update this post as I wanted to try out @colessupermarkets muffin wraps.  The muffin wraps made the muffins look so cafe-like.  You will surely impress your family and friends by using them.

These Raspberry Lemonade Muffins are so moist and full of raspberry and lemon flavour.  There is also a hint of lemon zest throughout the muffins.  They are super easy and quick to bake.  They make the perfect breakfast or treat throughout the day.

If you're a raspberry and lemon fan, these muffins are definitely a delicious bake for you to try.

Happy Baking xo

Raspberry Lemonade Muffins

Ingredients

· 2 ¼ cups self-raising flour
· ½ teaspoon salt
· 1 cup sugar
· ½ cup canola oil
· 1 cup natural yoghurt
· 2 large eggs
· 1 teaspoon vanilla extract
· 1 tablespoon lemon juice + zest of 1 lemon
· 1 ½ cups fresh or frozen raspberries

Instructions

1. Set oven to 180°C

2. Spray with oil or place muffin patty cases into the muffin pan.

3. In a large bowl combine flour, sugar and salt, whisk and set aside.

4. In another bowl combine oil, yoghurt, eggs, vanilla extract, lemon juice and lemon zest. Make a well in the bowl of the dry mixture and pour the wet mixture and fold until just combined. Do not overmix. Fold in the raspberries and divide the batter evenly into the muffin pan.

5. Bake for 20-25 minutes or until the skewer inserted into the muffins comes out clean. Allow muffins to cool in the muffin pan for 10 minutes before removing to a cooling rack.




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Location: Melbourne VIC, Australia

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