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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Mango & Coconut Cake

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Happy New Year lovely friends.  Starting off the new year with a tropical bake as mangoes are in season for the Summer.

This Mango and Coconut Cake is lovely and moist, and full of mango, coconut, pineapple and banana flavour. The cake is covered with a smooth mango cream cheese icing and decorated with fresh mango slices and toasted coconut flakes.

If you love tropical flavours and cream cheese, be sure to give this recipe a go.

Happy Baking xo

Mango & Coconut Cake

Ingredients

· ¾ cups vegetable oil
· 2 eggs
· 1 mango, chopped
· 2 bananas, mashed
· 400 grams crushed pineapple
· 2 cups self-raising flour
· 1 cup brown sugar
· ½ cup desiccated coconut
· 1 teaspoon bicarbonate of soda

Mango Cream Cheese Icing

· 250 grams cream cheese, softened
· 75 grams butter, softened
· 1 cup icing sugar mixture, sifted
· ½ mango, pureed
· Sliced mango to serve
· Toasted coconut flakes to serve

Instructions

1. Preheat oven to 160°C.

2. Line the base and side of a 20cm x 30cm baking pan with baking paper.

3. Place flour, brown sugar, desiccated coconut and bicarbonate soda into a large bowl and mix well.

4. Add the chopped mango, mashed bananas, drained crushed pineapples, eggs and vegetable oil. Stir until all ingredients are combined.

5. Spoon the mixture into the prepared tin and smooth the top.

6. Bake in oven for 45 minutes or until a skewer inserted into the cakes comes out clean. Remove from oven and allow it to cool completely in pan.

7. Transfer to serving plate or tray.

Mango Cream Cheese Icing

8. Use an electric mixer to beat the cream cheese and softened butter in a bowl until smooth and creamy. Gradually add the icing sugar, in batches, beating well after each addition. Add the mango puree and beat until well combined.

9. Use a butter or pallet knife to spread the icing over the top of the cake and decorate with mango pieces and toasted coconut flakes.

Tips

· Allow cakes to cool completely before icing with cream cheese icing otherwise the icing will just melt.



Did you bake this recipe?

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so I can see your wonderful bakes.

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Location: Australia

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