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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Homemade Lemon Curd

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If you're a lemon lover, this homemade lemon curd recipe is a must add to your recipe collection.

This lemon curd is so easy to make and even easier to eat by the spoonful.  I'm not much of a raw cookie or dough eater but I could eat this curd straight from the jar.  The curd is so smooth, refreshing and the zesty-ness of the lemon juice just hits the spot.

Once you have tried this homemade lemon curd you will never buy the store bought ones again.

Lemon curd can be used in some many different ways from spreading it on toast or scones or as a filling for cakes, cupcakes,biscuits or tarts.

Happy Baking xo

Homemade Lemon Curd

Ingredients

· 5 egg yolks & 2 whole eggs
· Zest of 1 lemon
· Juice of 3 lemons
· 1 cup caster sugar
· 80 grams cold butter

Instructions

1. Place in a bowl the lemon juice, lemon zest, egg yolks, whole eggs and caster sugar.

2. In a saucepan add some water and place the bowl over the simmering water. Make sure the bowl does not touch the water. Using a whisk continuously stir the mixture over the gentle simmering water for about 5 minutes or until the mixture appears thick.

3. Remove from the stove and stir in the cold butter. While the lemon curd is still hot push the mixture through a sieve to make the curd smooth.

4. Place in jar, allow it to cool and refrigerate.

Tips

· The curd can be kept in the fridge for up to 2 weeks.
· This recipe makes enough to fill a 370 grams jar.


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Location: Melbourne VIC, Australia

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