Baby Lemon Drizzle Cakes

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

The ingredient of Baby Lemon Drizzle Cakes

• 125g butter at room temperature
• 1 2 cup 100g caster sugar
• 3 tsp finely grated lemon rind
• 2 eggs
• 1 2 cup plain flour
• 1 4 cup self raising flour
• 1 4 cup desiccated coconut
• 1 tbsp coconut milk powder
• 1 tbsp lemon juice
• 1 cup icing sugar mixture
• 1 tbsp lemon juice
• candied lemon slices to decorate

The Instruction of baby lemon drizzle cakes

• 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
• 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
• 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
• 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

Nutritions of Baby Lemon Drizzle Cakes

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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