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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Baked Churros

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The third week of this famous cities collaboration with Taryn @life_and_sprinkles and Rebecca @rosesandwhiskers takes me to Madrid, Spain.

Churros has to be one of my favourite fried-dough pastries.  So for this bake I decided to go for a healthier version of this delicious treat.

These Baked Churros are crispy and golden and are covered in a delicious cinnamon sugar.  They taste amazing on their own.  But if you want to take it to the next level, you can dip them in a delicious chocolate sauce.

I decided to pipe out some cute cactus churros for something a little more fun.

Happy Baking xo

Baked Churros

Ingredients

· 75 grams butter
· 1 cup water
· 2 tablespoons brown sugar
· Pinch or two of salt to taste
· 1 cup plain flour
· 1 teaspoon vanilla extract
· 2 eggs

Cinnamon Sugar

· 50 grams butter, softened
· ¼ cup sugar
· ½ teaspoon cinnamon

Chocolate Dipping Sauce

· 60 grams dark chocolate
· ¼ cup cream

Instructions

1. Preheat oven to 180°C. Line trays with baking paper.

2. Place water, butter and brown sugar in a saucepan over medium heat and bring to a boil.

3. Remove from heat and mix in the vanilla extract and flour.

4. Beat in one egg at a time until mixture is combined and smooth.

5. Place mixture into a piping bag fitted with a star nozzle and pipe 8 to 10cm strips of churros onto the baking trays. Use a pair of scissors to cut the end as this makes it easier to release the mixture.

* If you want to make cactus churros, pipe the strips first and then pipe the arms of the cactus.

6. Bake churros for 20-25 minutes or until golden brown.

Cinnamon Sugar

7. Melt the butter in the microwave and set aside to cool slightly before using.

8. In a snap lock bag place the sugar and cinnamon.

9. Brush the churros with melted butter and place into the sugar and cinnamon bag and shake it until the churros are covered completely with the cinnamon sugar. Repeat until all churros are covered in cinnamon sugar.

* With the cactus shaped churros – sprinkle the cinnamon sugar over it as it may break if you pop it into the bag to shake.

Chocolate Dipping Sauce

Place dark chocolate and cream into a heatproof bowl and microwave for 30 seconds. Allow it to sit for a minute and stir to combine.

Tips

· Churros are best eaten when freshly baked.




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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