Lemon Baking

I am obsessed with lemons. Everyone who knows me knows that. Baking things with lemons is my actual favourite and I am all over that every time someone sends lemons my way.

This week I made:

Easy Lemon Cookies

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!

Moist Lemon Cake

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.

This was also really yummy! Give me all the lemons. I'll bake until the cows come home.