Heat the mixture in a small pan, or in the microwave, until the sugar has dissolved and you have a syrup. Brush the lemon glaze all over the cake and leave for a few minutes to set. Place the ...

You can make your own candied lemon, if you have the time. Use a zester to peel long strips of lemon zest and place in a saucepan with a thin, even covering of sugar and a little water. Boil for ...

Meanwhile, make the sugar syrup: gently heat the caster sugar and ... Set aside at room temperature. Remove the lemon cake from the oven and allow to cool in the tin for a few minutes.

Add the milk and lemon zest and stir to combine. Gently fold the flour mixture into the egg mixture. Pour the mixture into greased 20 cm ring cake tin. Bake for 35 minutes, or until a skewer inserted ...

purpose flour, baking powder, salt, sugar (less or more), eggs, avocado smashed (1cup smashed avocado), tangerine or lemon zest, vanilla extract, coconut oil (vegetable oil), 1/3 cup fresh tangerine ...

Cool cake in tin. To make the lemon syrup, combine the sugar, water and lemon juice in a saucepan over medium heat and stir until dissolved. Simmer for 5 minutes or until thickened slightly. Pour over ...

gently heat the sugar and lemon juice in a small saucepan, stirring until a clear syrup is formed, about 3 minutes. Do not boil. Prick the warm cake all over with a fork, then gently pour the ...

Use a tart variety of lemon to give this cake a good citrus flavour. Elderflower cordial has a distinctive flavour which I really enjoy, but you could substitute with 1 teaspoon vanilla extract.

The lemon syrup that is poured over these puddings just before you serve them gives it a delicious moistness and the fragrant citrus flavour is irresistible. It also works with oranges instead of ...