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 loa...
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Mini Passionfruit Cheesecakes

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I recently managed to get some fresh passionfruits at the market and had to make some mini cheesecakes with them.  I love the tangy-ness that fresh passionfruits have and the refreshing after taste.  I don't know about you but I also love the smell of fresh passionfruits.

These Mini Passionfruit Cheesecakes are so easy and quick to make.  They have a lovely biscuit base with a delicious layer of cheesecake topped with some fresh passionfruit pulp.  They are great to make for parties or just because you love cheesecakes.

Happy Baking xo

Mini Passionfruit Cheesecakes

Ingredients

· 120 grams Marie biscuits
· 50 grams unsalted butter, melted
· 250 grams cream cheese
· ½ cup caster sugar
· 2 eggs
· ¼ cup sour cream
· 4 passionfruits

Decorations

· 2 passionfruits

Instructions

1. Preheat oven to 160°C.

2. Place cupcake cases into a 12-hole cupcake tin.

3. Place biscuits into a food processor and pulse until mixture resembles bread crumbles. Add cooled down melted butter and pulse until combined.

4. Evenly place the mixture amongst the 12 cupcake cases. Use the back of a spoon or cup to press the mixture down to form a crust. Refrigerate until needed.

5. Using an electric beater, beat the cream cheese and sugar until light and fluffy.

6. Add eggs, one at a time and beat well after each addition. Fold in the sour cream and the pulp of four passionfruits.

7. Pour mixture evenly amongst the 12 cupcake cases.

8. Bake in oven for 20 - 25 minutes or until just set (centre is still jiggly). Turn oven off and leave oven door ajar to allow the cheesecakes to cool to room temperature.

9. Refrigerate for 3 to 4 hours.

10. Before serving drizzle some passionfruit pulp over each cheesecake.

Tips

· For best results ensure all ingredients are at room temperature.
· Do not over mix the cheesecake mixture as this can cause cracked tops when the cheesecake is being baked due to the trapped air bubbles.



Did you bake this recipe?

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Location: Australia

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