Anyway, if you've been following this blog a while, you'll know by now that the Hubby loves lemon and blueberry as a flavour combination so I usually incorporate it into bakes meant for him
This Lemon Cake is so light, lemony flavor and wonderful texture. Put caster sugar and softened butter together in a large bowl and beat them till the mixture is very light and fluffy
Mix together the butter and sugar until light and fluffy. The great thing about this Luscious LemonDrizzle Cake Recipe is how easy it is to make and how little ingredients you need, all you will need is butter, sugar, flour, eggs and lemon
I’ve been looking for the perfect lemondrizzle cake for years. Add the flour and the lemon zest, bring everything together into a smooth batter by mixing with a wooden spoon
Leave the cakes to cool in the tins whilst you get on with making the zingy lemondrizzle. Finely grated zest of one large lemon (I used two as I like mine very lemony)
The cake is light and fluffy with a great sweet and sharp mix for the topping. I remember as a child my mum having a baking day and making a delicious lemondrizzle cake
Lemon Curd Drizzle Cake. As an added bonus for my impromptu lemon cake, I happened upon a jar of ‘Mercers of Yorkshire’ Lemon Curd which was just nearing the end of its shelf life in my fridge
the simply classic lemondrizzle loaf cake. Remove the cake from the oven and leave in the tin whilst you mix together the remaining sugar with the lemon juice
I decided to escape the madness this evening and while Ethan is asleep I decided to write a blog post and share a delicious LemonDrizzle traybake recipe with you all
This Classic LemonDrizzle cake is an absolute must make. The softest, most tender lemon zest packed cake is then covered in a mixture of lemon juice and sugar to create the most amazing lemon lover’s loaf cake
Whisk the eggs and caster sugar until light and fluffy and tripled in volume. So last weekend in celebration of spring and also for our last cake club I made a beautiful lemon and lime drizzle cake with zingy citrus flavours
Leave to cool slightly but not completely – it needs to be warm to absorb the drizzle. Two weeks ago I decided to bake a lemondrizzle cake, a recipe I have made and changed numerous times over the years
I did find a couple of recipes that helped me on my way, the first being Lemon Curd Cake from Olive Magazine, I changed the quantities a tiny bit, the second was this LightLemon Sponge I found on the BBCGoodFood website, I used the buttercream filling from that recipe
It’s easy to make these gluten-free because the sponge is so moist, thanks to the drizzle and yoghurt, that it can withstand the gluten-free flours (usual) drying effects
So Alex suggested we bake mummy her favourite LemonDrizzle Cake for her birthday last week. Fold in the flour, baking powder, poppy seeds and lemon until smooth
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