So on the 13th of February I made the somewhat crazy decision to give up chocolate for lent, thats 40 days! This may not seem like anything drastic but to me chocolate is kind of a big deal. So I thought this would be a good challenge for myself. Now as a keen baker this whole 'no chocolate' thing was going to be an issue as inevitably chocolate ends up in most recipes. So this set me off on a little mission to create a few recipes which didn't include any chocolate. I thought i'd share one of my super duper easy recipes perfect for a cold Sunday afternoon with a cup of tea. These are basically mini lemon cakes with a lovely sweet lemon glaze on the top. 

WHAT YOU WILL NEED;

FOR THE CAKES;

- 5 free range eggs
- 300g caster sugar
- 140ml double cream
- 3 lemons, zest only
- 1 pinch of salt
- 80g unsalted butter, melted
- 240g plain flour
- 1/2 teaspoon baking powder

  • FOR THE GLAZE;

    - 1 lemon, zest and juice
    - 150g icing sugar

    You can either use a loaf tin or I used mini sponge cases. 

    TO CREATE;

    1. Preheat the oven to 180C/350F/Gas 4
    2. Butter loaf tin or baking tray cases
    3. In a large mixing bowl whisk together the eggs, sugar, cream, lemon zest, salt and butter.
    4. Sift in flour and baking powder
    5. Whisk until you have a smooth batter
    6. Pour batter into cases or tin
    7. If using a loaf tin cook for 50 mins turning half way to ensure of even bake. If using mini cases cook for 30 mins turning half way.
    8. To check if cakes are cooked insert knife into middle, if the knife comes out clean the cakes are cooked.
    9. They should be a lovely golden brown.
    10. Remove from tin/cases and leave to cool for 10 minutes.

    While waiting for the cakes to cool you can prepare the lemon glaze. Leave the oven on to keep it warm ready for when you have glazed the cakes.

    11. To create the glaze simply mix the juice of 1 whole lemon and the zest in with 150g of icing sugar. 
    12. Glaze the cakes and pop back into the oven for 5 minutes (turn the heat down the 0).
    13. Remove cakes and leave to cool.

    And there you have it, simple, easy and simply delicious lemon glazed min cakes. Perfect for the afternoon 'pick me up'.



So on the 13th of February I made the somewhat crazy decision to give up chocolate for lent, thats 40 days! This may not seem like anything drastic but to me chocolate is kind of a big deal. So I thought this would be a good challenge for myself. Now as a keen baker this whole 'no chocolate' thing was going to be an issue as inevitably chocolate ends up in most recipes. So this set me off on a little mission to create a few recipes which didn't include any chocolate. I thought i'd share one of my super duper easy recipes perfect for a cold Sunday afternoon with a cup of tea. These are basically mini lemon cakes with a lovely sweet lemon glaze on the top. 

WHAT YOU WILL NEED;

FOR THE CAKES;

- 5 free range eggs
- 300g caster sugar
- 140ml double cream
- 3 lemons, zest only
- 1 pinch of salt
- 80g unsalted butter, melted
- 240g plain flour
- 1/2 teaspoon baking powder

  • FOR THE GLAZE;

    - 1 lemon, zest and juice
    - 150g icing sugar

    You can either use a loaf tin or I used mini sponge cases. 

    TO CREATE;

    1. Preheat the oven to 180C/350F/Gas 4
    2. Butter loaf tin or baking tray cases
    3. In a large mixing bowl whisk together the eggs, sugar, cream, lemon zest, salt and butter.
    4. Sift in flour and baking powder
    5. Whisk until you have a smooth batter
    6. Pour batter into cases or tin
    7. If using a loaf tin cook for 50 mins turning half way to ensure of even bake. If using mini cases cook for 30 mins turning half way.
    8. To check if cakes are cooked insert knife into middle, if the knife comes out clean the cakes are cooked.
    9. They should be a lovely golden brown.
    10. Remove from tin/cases and leave to cool for 10 minutes.

    While waiting for the cakes to cool you can prepare the lemon glaze. Leave the oven on to keep it warm ready for when you have glazed the cakes.

    11. To create the glaze simply mix the juice of 1 whole lemon and the zest in with 150g of icing sugar. 
    12. Glaze the cakes and pop back into the oven for 5 minutes (turn the heat down the 0).
    13. Remove cakes and leave to cool.

    And there you have it, simple, easy and simply delicious lemon glazed min cakes. Perfect for the afternoon 'pick me up'.



4 comments

  1. They look brilliant, definitely going to try and make some! xxx
    http://unstitchedd.blogspot.co.uk/

    ReplyDelete
  2. These look so yummy, love baking over Easter! I made Creme Egg Brownies this year :)

    P.xx
    greywalls94.blogspot.co.uk

    ReplyDelete
  3. i've tagged you in the versatile blogger award, check it out.

    - Amy x

    ReplyDelete

Contact

Instagram

© Talk Fashion
Design by The Basic Page