Baby Lemon Drizzle Cakes

By Sarah Hobbs, Food editor - Notebook:

Cooking Baby lemon drizzle cakes step by step details? If you are looking cooking tips for Baby lemon drizzle cakes you've come to the right place. We have how to make, information, instruction, ingredients and including image, and video detail.

This year, give your mum a kiss, a hug and a lovely food inspired gift wrapped in a giant bow or homemade with love.

All you have to do is throw all your ingredients of Baby Lemon Drizzle Cakes

  1. 125g butter, at room temperature
  2. 1/2 cup (100g) caster sugar
  3. 3 teaspoons finely grated lemon rind
  4. 2 eggs
  5. 1/2 cup plain flour
  6. 1/4 cup self-raising flour
  7. 1/4 cup desiccated coconut
  8. 1 tablespoon coconut milk powder
  9. 1 tablespoon lemon juice
  10. 1 cup icing sugar mixture
  11. 1 tablespoon lemon juice
  12. Candied lemon slices, to decorate

The instruction how to make Baby Lemon Drizzle Cakes

  1. Preheat oven to 180u00b0C. Grease six 1/2-cup capacity mini loaf pans and place on an oven tray. Use an electric mixer to beat butter, sugar and lemon rind until pale and creamy.
  2. Add eggs, one at a time, beating after each until just combined. Stir in the flours, coconut, coconut powder and lemon juice until just combined. Spoon among prepared pans and use a palette knife to smooth the surface.
  3. Bake in preheated oven for 20 minutes or until a skewer inserted into cakes comes out clean. Turn on to a wire rack to cool.
  4. To make the icing: Sift icing sugar into a small bowl. Gradually add lemon juice until a smooth paste forms. Spread icing over the top of each cake. Set aside until firm. Top cakes with candied lemon.

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