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Showing posts from June, 2020

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...

Tasty's 2-Day Cookies

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I'm not sure about you but those Tasty videos on YouTube can be fun to watch and they make me want to make whatever they are baking because it looks so good. One of those videos is the 2-Minute vs. 2-Hour vs. 2-Day Cookie.  I decide to skip the 2-Minute cookie as it didn't look great but the 2-Hour and 2-Day Cookie sure looked delicious. If you remember I made the 2-Hour Cookie a few months ago and finally, I got around to making the 2-Day Cookie. It sure was hard to leave the cookie dough in the refrigerator for 2 days before baking them but I can say with confidence that it is worth the wait. The flavours of these 2-Day Cookies were incredible. They were so delicious with chocolate chunks and homemade toffee throughout the cookies and the sprinkle of sea flakes added to the flavour.  Allowing the cookie dough to rest in the refrigerator over 2 days helped develop and intensify the flavours. I especially enjoyed the toffee pieces throughout the cookies as they were so soft an...