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Lemon Baking
115 grams Butter
1 cup sugar
1 teaspoon vanilla extract
1 egg
1 ¾ cup plain flour
½ teaspoon baking soda
¼ teaspoon salt
3 tablespoons lemon juice
Zest of one lemon
Lemon glaze
1 cup icing sugar
3-4 tablespoons lemon juice
Instructions:
1.
Preheat oven to 180 degrees celcius (160 fan forced)
2.
Cream butter and sugar until creamy. Add vanilla and egg and beat again
until combined.
3.
Sift in flour, baking soda and salt. Add lemon juice and zest. Beat
briefly until soft cookie dough forms.
4.
Roll cookie dough into balls (approx. 1 ½ tablespoons of dough each) and
bake for approx. 12 mins each or until golden om the edges. Move cookies to a
wire rack to cool completely.
5.
To make the lemon glaze, sift the icing sugar into a mixing bowl. Add
lemon juice, one tablespoon at a time and mix with a fork. Keeping adding lemon
juice until you reach your desired consistency. You want the glaze to be
smooth, but thin enough to drizzle.
6.
Drizzle glaze over cookies. Leave 10-15 minutes to set.
These were amazing! I will totally be making them again. So much lemony goodness in them!
1 ½ cups plain flour
1 ½ teaspoons baking powder
1 tablespoon lemon zest
½ teaspoon salt
125g butter
1 cup sugar
2 eggs
1 teaspoon vanilla essence
2 tablespoons lemon juice
½ cup buttermilk (or 1 tablespoon vinegar in a cup, then fill with milk)
Lemon syrup
¼ cup lemon juice
3 tablespoons icing sugar
Lemon icing
1 cup icing sugar
1 ½ tablespoons lemon juice
1 tablespoon milk
Instructions
1.
Preheat oven to 180 deg celcius (160 fan forced)
2.
In a medium bowl, combine flour, baking powder, lemonzest and salt. Set
aside.
3.
Cream butter and sugar together until pale and fluffy, about 5 mins.
Scrape sides of bowl as needed.)
4.
With mixer on low speed, add eggs one at a time, then beat in the
vanilla and lemon. Beat on medium high until combined.
5.
Mixing again on low, add a third of the flour mix, and mix until
combined, repeat with half of the buttermilk, then another third of the flour,
the rest of the buttermilk and the rest of the flour. Mix until all combined.
6.
Scrape batter into prepared pan and bake for 50 mins until cake is
golden brown and a tester comes out with minimal moist crumbs.
7.
Let cake cool for about 15 minutes in the pan. Combine the lemon juice
and icing sugar to make syrup. Remove cake from tin and transfer to a cooling
rack, the brush syrup on the cake while it’s still warm. Allow to cool
completely.
8.
When cake is cool, combine all the icing ingredients, start with 1 tbsp
of lemon juice and milk and add remaining lemon juice as needed. Icing should
be thick and not runny. Ice cake and let dry before serving.








































