Name: Baby lemon drizzle cakes
Prep time: 80 min
Cook time: 20 min
Total time: 100 min
Yield: 1
Ingredients: 125g butter, at room temperature; 100g caster sugar; 3 tsp finely grated lemon rind; 2 eggs; 125.00 ml plain flour; 37.50 gm self-raising flour; 21.25 gm desiccated coconut; 10.00 gm coconut milk powder; 42.00 gm lemon juice; 150.00 gm icing sugar mixture; Candied lemon slices, to decorate

Baby lemon drizzle cakes

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Prep Time:
80 minutes

Cook Time:
20 minutes

Total Time:
100 minutes

Surprise Mom with a delicious homemade gift wrapped with love this year.

Ingredients:

125g butter, at room temperature
100g caster sugar
3 tsp finely grated lemon rind
2 eggs
125.00 ml plain flour
37.50 gm self-raising flour
21.25 gm desiccated coconut
10.00 gm coconut milk powder
150.00 gm icing sugar mixture
Candied lemon slices, to decorate

Instructions:

Preheat your oven to 180°C. Grease six mini loaf pans (1/2-cup capacity) and place them on an oven tray. In a bowl, beat butter, sugar, and lemon rind with an electric mixer until light and fluffy.
Add the eggs one at a time, beating well after each addition until just combined. Mix in the flours, coconut, coconut powder, and lemon juice until just combined. Divide the batter among the prepared pans and use a palette knife to create a smooth surface.
Place in a preheated oven for 20 minutes, or until a toothpick inserted in the cakes comes out clean. Transfer to a wire rack to cool.
For the icing: In a small bowl, sift icing sugar and gradually mix in lemon juice until a smooth paste forms. Spread the icing over each cake, then let it set until firm. Garnish the cakes with candied lemon slices.

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