I had never actually had a lemon drizzle cake before, so maybe I’m not the best judge, but from my husband feedback I’ll chalk it up as a big success. I had to share this, as it is one of those super quick recipes that you could easily whip up on a whim. I also appreciated the fact that I already had all the ingredients in my pantry.
- 60 ml Margarine
- 180 ml Sugar
- 2 Eggs
- 50 ml Lemon juice
- Zest of half a lemon
- 310 ml Flour
- 2 tsp Bakingpowder
- 100 ml Milk
- Preheat your oven to 180*C and prepare a baking tray or mini-loaf tray by spraying with Spray ‘n Cook.
- Beat the margarine until smooth and gradually add the sugar, eggs, lemon juice and lemon zest.
- Sift together the flour and bakingpowder.
- Add half the egg mixture and the milk to the flour and start mixing it in.
- Fold in the rest of the egg mixture.
- Spoon the mixture into your baking tray and cook for 20 – 25 minutes, depending on whether you are making one large tray or mini-loaves.
This could easily be adjusted according to your taste, but I find that a good dose of lemon juice really cuts through the sweetness creating the perfect combination.
- 185 ml Icing Sugar
- 50 ml Lemon Juice (Can adjust according to taste)
- Zest of half a lemon
- Sift the icing sugar and then add all the lemon juice.
- Slowly add a teaspoon of boiling water at a time until you reach the perfect consistency.
- Stir in the lemon zest and drizzle over the loaves.
I love a good tea-time biscuit and this one is particularly decadent. There isn’t much I can say about the taste other than WOW! Imagine a good shortbread biscuit enrobed in chocolate meeting a delicious helping of fudgy-caramel. ‘Nuff said!
I wouldn’t say it is ideal for everyday simply because of the butter and sugar content, but boy I wouldn’t mind having it on the daily otherwise! Whilst only twelve biscuits does sound like very little, I can promise that you only need one at a time to satisfy even the most severe sweet tooth (which would be me!). This would be ideal for a high-tea or when you simply want to treat yourself.
- 250 g butter, softened
- 160 g castor sugar
- 300 g flour
- 150 g cornflour
- 300 g chocolate, melted
- 1 x 385 g tin condensed milk
- 3 tablespoons golden syrup
- 60 g butter
To make the shortbread:
- Cream butter and sugar together until light and fluffy.
- Fold in the flour and cornflour and roll into a 6 cm sausage.
- Wrap in cling wrap and refrigerate for at least one hour. Here you can learn from my mistake. Be patient or you won’t get perfectly round biscuits!
- Preheat oven to 160 degrees.
- Slice the sausage into 4 mm-thick slices and place slices on a lined baking sheet.
- Bake for 10 – 15 min and set aside to cool.
- In a medium, thick bottomed pot simmer the condensed milk, syrup and butter gently for about 5 min or caramel coloured. Remember to stir all the time.
- Melt the chocolate in a bowl and dip each biscuit halfway in the chocolate before placing on a tray to set.
- Once set, sandwich two together with the caramel and enjoy.
Makes roughly 12 biscuits.