Put 350 grams of batter in each mould and score each cake with a butter. Bake at 145 °C for 45 minutes. 5. Then make lemon glaze by cooking icing sugar and lemon juice together. 6. Keep stirring until ...

Squeeze the tea out of the bags into the milk ... Mix the icing sugar, lemon juice and zest and drizzle over the cake.

The combination of bright lemon flavor, a tender crumb, and crunchy poppy seeds makes this cake irresistible. Whether served alongside a cup of tea or enjoyed on its own, it’s a guaranteed crowd ...

A simple gulten-free lemon cake topped with a crunchy lemon sugar drizzle. Ground almonds and the lemon drizzle keep it moist, so it doesn't suffer with the dryness associated with gluten-free cakes.

whether it's a casual afternoon tea, a family gathering, or a special celebration. The subtle tartness of lemon pairs beautifully with the rich, moist cake texture, creating a refreshing contrast ...

Blogger Molly Yeh pairs earthy matcha green tea with fragrant almond extract ... Chef Bryan Calvert toasts his lemon-scented pound cake on the grill and serves it with warm, tender grilled peach ...

James Martin’s in the kitchen with his scrumptious lemon drizzle cake - perfect to enjoy with that relaxing 11am cup of tea. 3. On a medium speed beat the butter and sugar until white in a ...