Recipe | Lemon drizzle cupcakes

These lemon drizzle cupcakes are just about perfect.

Baking with kids lemon drizzle cupcakes uk

These lemon drizzle cupcakes are light and fluffy while also moist and tangy. They’re just about perfect and very easy to make.

I adapted the recipe from Mary Berry’s lemon drizzle traybake recipe. So if you want to make a bigger cake, you might want to take a look at Mary’s original recipe.

Ingredients

  • 4 oz / 115 g butter at room temperature or baking margarine straight from the fridge
  • 4 oz / 115 g caster sugar
  • 2 eggs
  • 2 tbsp milk
  • Finely-grated zest of 1 lemon
  • 1 level teaspoon baking powder
  • 5 oz / 140 g self-raising flour, sifted

For the glaze

  • Juice of 1 lemon
  • 3 oz / 85 g granulated or caster sugar

Method

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Recipe | Lemon shortbread

Just 4 ingredients make this delicious, melt-in-the-mouth lemon shortbread

Recipe for lemon shortbread wedges

The original recipe I used for this bake was for lemon and ginger shortbread. I’m not the greatest fan of ginger, so just left that ingredient out. I also don’t have the tin the original recipe recommends for this bake (more on that below), but my alternative tin certainly didn’t impact the flavour of the shortbread 🙂

Ingredients (makes 12 slices of shortbread)

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Recipe | Simple lemon cake with feathered icing

This lemon cake is so light and fluffy you could believe it’s calorie free! (It’s not. Sorry)

Lemon sponge cake with white icing and yellow feathered icing sliced 4

Ingredients

  • 100 g butter/margarine
  • 100 g caster sugar
  • 2 eggs
  • 100 g self-raising flour
  • 2 level teaspoons baking powder
  • Grated rind of 1 lemon

Method

Line your choice of tin. I used a tray bake tin, but a circular tin would also work. You could also use this mixture to make cupcakes/buns. Preheat the oven to 180 degrees C.

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