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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Zesty Lemon Bars

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I made these Zesty Lemon Bars last year using a slightly smaller tin and felt that the ratio of lemon filling to base was not balanced.  Today, I finally got around to making it again using a larger tin and I'm happy with the results.

These Zesty Lemon Bars turned out so delicious.  The lemon filling is full of tangy-ness and the shortbread base crumbles and melts in your mouth.  This is a great recipe for lemon lovers.

These easy lemon bars will become a family favourite.  They can be made in advance and are great to serve at parties, afternoon tea or just when you feel like something tangy and delicious.

Happy Baking xo

Zesty Lemon Bars

Ingredients

Base

· 225 grams unsalted butter
· ¼ cup caster sugar
· 2 cups plain flour

Filling

· 4 eggs
· 1½ cups caster sugar
· ¼ cup plain flour
· 4 lemons

Instructions

1. Preheat oven to 180°C.

2. Line a 20 x 30 cm tin with baking paper.

3. Cream butter and sugar until light and fluffy. Add flour in small batches until dough forms.

4. Press mixture into the tin evenly, using your fingers or the back of a spoon

5. Bake for 15 – 20 minutes or until golden brown.

Filling

6. Whisk eggs, sugar, plain flour and lemon juice in bowl. Pour over cooked base.

7. Bake for an additional 20 minutes.

8. Allow the lemon bars to cool and refrigerate for at least 1-2 hours to allow the bars to firm up.

Tips

· I used 4 medium sized lemons. It’s approximately ⅔ cups of lemon juice.
· Dust with icing sugar before serving.


Did you bake this recipe?

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Location: Australia

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