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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Lemon Raspberry Bars

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There is just something about lemons and raspberries that make them go so well together.  I must say I'm a bit of a sucker for a good ol' lemon dessert.

If you love lemon tarts but do not have time make one, this recipe is pretty close and will satisfy your lemony cravings.

These Lemon Raspberry Bars are not only easy to make but they taste so good that it is hard to stop at one bar.  

These bars consist of a lemon filling which is full of tangy-ness.  The raspberries throughout the bar add a lovely hint of tartness and the shortbread base crumbles and melts in your mouth. 

Happy Baking xo


Lemon Raspberry Bars

Ingredients

Base

· 1¼ cups plain flour
· 1 tablespoon cornflour
· ½ cup brown sugar
· 125 grams unsalted butter

Filling        
                     
· 4 medium eggs
· ½ cup plain flour
· 1 cup caster sugar
· 1 teaspoon lemon zest
· ⅔ cup lemon juice
· 1 cup fresh or frozen raspberries

Instructions

1.      Pre-heat oven to 180°C.

2.      Line a 17 x 27cm tin with baking paper.

3.      Melt butter in a microwaveable bowl or in a saucepan over the stove.  Allow it to cool.

4.      Place cooled butter, flour, cornflour and brown sugar into a bowl and mix until combined.

5.      Press mixture into the lined tin.

6.      Bake base in oven for 18-20 minutes or until slightly golden.

Filling

7.      Whisk eggs, sieved flour, sugar and lemon zest until mixture is smooth.

8.      Add lemon juice and stir until combined.  Pour filling over the cooked base and place raspberries evenly over the top.

9.      Bake for 25-30 minutes or until just set.

10.  Leave in tin to cool completely and cut into bars to serve.  Dust with icing sugar.

Tips

· If using a fan-forced oven remember to reduce the temperature to 160°C.
· The method I use to try and get an even base for the lemon raspberry bar is to evenly spread the mixture first and then press into the tin.






Did you bake this recipe?

Remember to tag @youcanbakeittoo on Instagram & hashtag #youcanbakeittoo 
so I can see your wonderful bakes.

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Location: Australia

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