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Showing posts from February, 2023

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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Japanese Souffle Cheesecake

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This Japanese Souffle Cheesecake is so light, super fluffy and delicious. Also known as the Japanese cotton cheesecake or the jiggly cheesecake.   This cheesecake can be eaten warm or cold.  You should try it both ways as the texture changes with the temperature. When warm, the cheesecake tastes fluffier and melts in your mouth.  When cold the cheesecake taste more like a traditional cheesecake but it's much lighter in texture. This cheesecake can stay at room temperature for up to 12 hours but it's recommended that you place it into the refrigerator if there's any left.  Best to eat it within 3 days for optimal flavour. I also recommend leaving the cheesecake at room temperature for about 20 minutes before serving. This is a must bake for all cheesecake lovers.  I have baked this many times and it sure is a favourite,   Happy Baking xo Japanese Souffle Cheesecake Ingredients · 200 grams cream cheese · 20 grams unsalted butter · 50 grams milk · 50...
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