Easy Dinners

Took my lemon drizzle cake, my red velvet cake cream cheese frosting threw in so…

Took my lemon drizzle cake, my red velvet cake cream cheese frosting threw in some icing sugar, edible rose petals and voilà – I have a new cake, one for us and one our neighbour ☺️

You can of course just stop at the lemon drizzle part, but the frosting is so worth the effort!

🍰 Ingredients for the cake:

200 gms plain flour, sifted
2 tsp baking powder
200 gms caster sugar
4 whisked eggs
150 gms Greek yoghurt
1 lemon, finely grated
4 tbls lemon juice
150 mls sunflower oil
1 tsp lemon extract
Pinch of salt

Add the flour, baking powder, sugar and salt into a bowl and mix thoroughly.

In a separate bowl, whisk together the eggs, yoghurt, lemon rind, lemon juice and oil together, then gradually add the flour until all combined.

Put the mix into your tin/s (if you’re doing the frosting), and bake for 20 minutes on 180 if two cakes, 40 minutes if one whole cake.

For the drizzle:

3 tbls lemon juice
4 tbls icing sugar, sifted

Mix together the icing sugar and lemon juice into a small saucepan, bring to the boil, and simmer for one minute until it becomes syrupy.

For the cream cheese frosting:

175 gms cream cheese
42 gms unsalted butter
1 tsp vanilla extract
150 gms icing sugar
Pinch of salt

Put all the ingredients in a bowl and whisk together until smooth. Taste as you go along.

🍰 bringing it together:

Straight from the oven, prick the top, and brush over 2-3 times with the syrup. You can stop here for just lemon drizzle.

Otherwise, do the syrup and wait for the cakes to cool, then apply the frosting to the middle, icing sugar and edible rosemary petals to the top. Job done ✅ enjoy! 😋

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