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 & White Chocolate Scones

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I've been wanting to make these American style scones for awhile now.  In Australia, scones are often round in shape.

I decided to make these delicious Raspberry and White Chocolate Scones.  These scones are bursting with tangy raspberries and white chocolate flavour in every bite.  They are so moist and tender and have a slightly crumbly edge.

These scones are super easy to make and taste so delicious with a dollop of whipped cream.  I really love the triangular pizza-like shape of these scones.

If you're a scone lover, these are a recommended bake.

Happy Baking xo

Raspberry & White Chocolate Scones

Ingredients

· 2 cups self-raising flour
· 2 tablespoons sugar
· 80 grams unsalted butter (cold & cubed)
· Pinch of salt
· 140 gm white chocolate chips
· ¾ cup buttermilk
· 1 teaspoon vanilla extract
· ½ cup raspberries (fresh or frozen)

Instructions

1. Preheat oven to 210°C.

2. Line baking tray with baking paper or sprinkle flour over the baking tray.

3. Place flour, sugar and salt into a large mixing bowl. Add cold cubed butter and using your fingertips rub the butter with the flour mixture until it looks like breadcrumbs.

4. Add white chocolate chips and make a well in the centre of the mixture and pour in buttermilk and vanilla extract. Using a butter knife mix until just combined.

5. Fold in the raspberries and leave a few to press into the dough after it has been shaped.

6. Place dough mixture onto a lightly floured bench and knead lightly. Press dough out into a circle shape about 2cm in thickness. Press in the last few raspberries and using a knife cut the circle to look like pizza slices.

7. Place scone slices onto the baking tray evenly spread out. Bake for 12-15 minutes or until golden brown.

8. Serve scones warm with whipped cream.

Tips

· You can make buttermilk using regular milk and adding some lemon juice. One cup of milk requires one tablespoon of lemon juice. Simply add the lemon juice to the milk and allow it to sit for 5 to 10 minutes.




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Location: Melbourne VIC, Australia

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