Lemon Drizzle Cake & Iced Lemon Biscuits

A light, zezty, moist lemon cake with  sugary sweet lemon drizzle.. lets go!

What You Will Need:
170g S.R Flour
170g Butter
170g Caster Sugar
3 Eggs
1tbsp Baking Powder
2 Lemons ( Zest + Juice)
110g Icing Sugar
Milk - (Just a splash if needed)

Method:
Preheat the oven to 180 degrees.

Mix together both the sugar and the butter until light and creamy.

Beat egg in a cup and then stir in to the creamy mixture.

Zest the lemons and add ( Personal preference to how much zest you add, but I added about 1 and a half)

Stift in flour, and mix with a metal spoon. You may want to add a spash of milk to get a nice dropping consistency.

Grease and line your baking tin, add mixture and cook for 35 - 40 minutes

When cake is complete, juice the lemon and add icing sugar to the juice and stir

Whilst the cake is still warm , poke small holes in cake and add the drizzle mix.

When the cake is cool you can add a drizzle of some white icing. ( Just icing sugar and water, I havent included the measurements for this as you only need a small amount)

Now for the plain crunchy biscuit and lemon flavoured icing star shapes -

What You Will Need:
100g Butter
100g Caster Sugar
1 Egg (Beaten)
Vanilla Extract
Lemon Extract
275g Plain Flour
Icing Sugar, Yellow Food Colouring, Sprinkles, Shaped Cookie Cutter

Method:
Preheat oven to 180 degrees

Mix together butter & sugar until creamy. Mix in the beaten egg gradually alongside a dash of vanilla extract.

Sift in the flour. Roll into a dough. Make sure to cover work surface with flour so that it doesnt stick

Cut dough into desired shapes and bake for around 12 minutes ( keep a close eye)

When the bisucits have cooled. Mix up some icing sugar with water to get however much you need and add a small drop of lemon extract. Mix in and then add a tiny amount of yellow food colouring to get a pastel yellow colour. Decorate as you please with sprinkles :)

Happy Baking!

Helen xX