Lemon Drizzle Muffins

So for Christmas I received a baking calender for 2015 featuring a different recipe for each month and the recipe featured in January was Lemon Drizzle Muffins. I am a huge fan of anything with lemon in it especially cake so I was looking forward to giving this recipe a try. These are quite different to anything I’ve made before, being muffins rather than cupcakes they are more heavier and they had a slight different taste with the use of brown sugar. Nevertheless I can see myself reaching for this recipe again.

Ingredients

350g self-raising flour

1/2 level tsp baking powder

Pinch of salt

75g brown sugar

Grated rind of 1 lemon

75g melted butter

2 eggs

300ml semi skimmed milk

75g icing sugar

2tsp lemon juice

Method

First of all pre-heat the oven to 200C/Gas Mark 6.

In a bowl add the flour, sugar, baking powder, salt and lemon rind. Mix

Then add the butter, eggs and milk and stir until combined.

Then divide the cake mixture between 12 paper muffin cases and place in the oven for 20-25 minutes until golden brown and risen.

Then to make the lemon icing, combine the icing sugar and lemon juice and drizzle over the muffins.

To finish you can also add some decoration on top like lemon sprinkles.

 

Lemon Drizzle Cake

I am a huge lover of anything sweet and bitter (I’m weird I know!) especially lemons, I could sit and happily eat on a lemon. So while I began to plan my next bake I realised I had never baked a lemon cake before despite loving them so I did quite that. I found a recipe online which is quite straightforward and uses ordinary ingredients that I already had.

Ingredients
175 g (6oz) self-raising flour
1 level tsp baking powder
175 g (6oz) margarine/butter
175 g (6oz) caster sugar
3 Medium eggs
2 tbsp semi-skimmed milk
finely grated rind of 2 lemons

As I said before this is very straightforward so all you do is add all the above ingredients into the one bowl like this (above).
And then whisk it all up!

Then put the mixture into an 8inch cake tin(like mine) or a loaf tin, your choice. Bake in a preheated oven at 180°C, 160°C fan, gas mark 4 for 1 hour or until cooked.

Then leave to cool. Then you can prepare the lemon syrup for on top. Place 115g (4oz) of caster sugar and the juice of 2 lemons strained into a saucepan and heat gently until the sugar has dissolved.

Then once the syrup is prepared, drizzle it over the cake while its warm so that it soaks into the cake and then finely grate some lemon to decorate and fini!