Lemon Drizzle Cake
- 175g butter
- 175g sugar
- 175g flour
- 1 tsp baking powder
- 2 eggs
- Grated zest of one large lemon
- For the topping:
- Juice of two large lemons
- 100g sugar
Level of difficulty Average
Cost Average budget
Cream butter, sugar and lemon zest
Beat in eggs one at a time, with a spoonful of flour
Add flour and mix. Add lemon juice if needed.
Bake for 25 - 30 minutes at 150 degrees
Mix juice and sugar together. Prick the top of the cake and pour all over the surface
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Chef Tips and Tricks
These salted caramel thumbprint cookies are easy to make and super delicious!
- 1/4 cup / 50g of softened butter
- 1 egg (divide the yolk and white)
- 1/4 cup / 50g of sugar
- Pinch of sea salt
- 1 cup / 150g of flour
- 1 cup / 100g of chopped nuts
- Salted caramel
- Melted dark chocolate
In a bowl, mix together the butter, egg yolk, sugar, and salt.
Add the flour and mix. Roll into a ball.
Chill for 30 minutes.
Remove from refrigerator. Divide the dough and roll into 1-inch balls.
Dip each ball in egg yolk, and then roll in chopped nuts.
Place on baking sheet (lined with parchment paper), and press your thumb into the center.
Bake at 340°F/170°C for 12 minutes, or until golden.
Remove from oven and let cool.
Pour the salted caramel into the center groove,and drizzle with dark chocolate.
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