Lemon Drizzle Cake


This has to be the classic all time recipe for Lemon Drizzle cake, using basic simple ingredients you will be making this recipe time and time again. The lemons can be replaced by one large orange to make an Orange Drizzle Cake.


Ingredients:


225g unsalted butter, softened 225g caster sugar 4 eggs


finely grated zest 1 lemon 225g self-raising flour


For the drizzle topping: juice 1½ lemons 85g caster sugar


Method:


• Heat oven to 180C/fan 160C/gas 4. • Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy. • Add 4 eggs, one at a time, slowly mixing.


• Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined.


• Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.


• Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.


• While the cake is cooling in its tin, mix together the juice of 1 ½ lemons and 85g caster sugar to make the drizzle.


• Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool.


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Raspberry Surprise Cupcakes


Impress people with our raspberry surprise cupcakes! These cupcakes are moist, sweet, and you won’t be able to get enough of them once you have had one! And the surprise in the middle is just the icing on the cake!


Ingredients: makes 24 cupcakes


345g self-raising flour 1 tsp baking powder 225g softened butter 345g caster sugar 4 eggs (beaten) 10 tbsp milk


24 fresh raspberries Ingredients for the butter cream


300g icing sugar (sifted) 700g butter (softened) 1 tsp vanilla extract 2 tbsp milk


Method:


• Preheat oven to 180°C and line a cupcake baking tray.


• Place butter and caster sugar in a bowl and beat until creamy.


• Sift in flour and baking powder, carefully folding into the ingredients.


• Add in eggs, one at a time, beating each new addition well.


• Add milk and beat the mixture into a thick-ish consistency.


• Spoon the mixture into the cupcake tray, up to about half full and place a raspberry in each one. Top with the remaining cake mixture.


• Place into to the centre of the oven for 15 - 20 minutes, or until golden brown. Remove from the oven and cool for 5 minutes, then empty from the tray and leave on wire to cool.


• Ice with required design either using butter cream or fondant.


Small Steps 29


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