Cook With Me | Lemon Drizzle Cake



This week’s recipe is one of my favourites. It is a Lemon Drizzle Cake. Easy to make, looks great and tastes even better!

Here is what you need:
3 eggs
170gr Self-raising flour
170gr Caster sugar
170gr Butter
1 tsp Baking Powder
110gr Icing Sugar
2 Lemons

Here is how you make it:




Beat the Butter and Sugar together until they are well combined.

Add the eggs one at a time to the butter and sugar mixture.

Sift in the flour and baking powder and add the zest of two lemons, until you get a nice even mixture. Pop into a tin and bake in a preheated oven at 180°C for 30 to 45 minutes.




Once the cake is done, pop out of the tin and set on a cooling rack for a couple minutes. In the meantime squeeze the juice of 2 lemons, I used 3 since they were a bit small, and add the icing sugar. Mix well until you do not have any lumps. Whilst the cake is still hot, skewer multiple times and then pour the lemon mixture all over.



What you are left with is a sticky lemon drizzled cake that is great to have with afternoon tea or any other time you want a sweet treat!


Check the rest of my Cook With Me Series here and hope you enjoyed this one!


Cook With Me: Peach and Coconut Cupcakes

This week I baked these delicious Peach and Coconut Cupcakes which are really easy to make and do not require much time and ingredients to make. If you are a bit scared of baking, these are the cupcakes for you. No fuss and great tasting treat.

Here is what you will need:
125g unsalted butter, chopped
¾ cup desiccated coconut
1½ cup icing sugar, sifted
1¼ cup self-raising flour, sifted
1 egg, lightly beaten
4 egg whites
2 peaches, stone removed, chopped
1tsp vanilla extract





This mixture made about 14 cupcakes but it depends on the size of the cupcake cases that you use. Here is how they look like right before going in the oven.










I used these brown polka dot cupcake cases for this recipe. They are about 12cm wide.

Here is what you need to do:
1. Melt butter. Lightly beat egg, egg whites and butter.
2. Slowly add coconut, icing sugar and flour to the mixture until fully combined, add vanilla extract.
3. Fold in the peaches, gently.
4. Divide equally into cupcake cases and bake in a preheated oven at 170°C for 25 to 30 minutes or until fully cooked through.
5. Dust with icing sugar before serving.







Just out of the oven, my cupcakes looked golden at the top. Mine baked for about 25 minutes but I used a knife to check the centre and once it came out clean, they were done.







This is how the cupcakes looked in the middle. The peaches were distributed in the cake. The coconut taste is not too over powering and the peach flavour comes through just slightly. They are not too sweet and great to have at breakfast or as a midnight snack before bed.

Once cooked these need to be stored in the fridge as they do not last too long, because of the fruit in the mixture. However, they will be tasty and fresh for 2 to 3 days.

What is your favourite flavour combination? Do you like peaches and coconut?

For more recipes, check my Cook With Me series here.

Original recipe from taste.com.au.

Cook With Me: Red Velvet Cupcakes



Last week I baked Red Velvet Cupcakes for the first time. I am a big Red Velvet Cake lover so when I came across this recipe for cupcakes I just had to give it a go. If you are anything like me and love sweets and baked goodies you will enjoy this recipe and hopefully also give it a go. It is super simple!

This is what you will need:
350g plain flour
2tbsp cocoa powder
1tsp bicarbonate of soda
1tsp baking powder
315g caster sugar
250ml buttermilk
185ml vegetable oil
2 eggs
3tsp red food colouring
2tsp white vinegar
1tsp vanilla extract


Since I was baking red velvet cupcakes I decided to go for pink polka dot cupcake cases.

Here’s how you do it:
1. Sift the flour, cocoa powder, bicarbonate of soda and baking powder into a large bowl. Stir in the sugar.
2. Whisk buttermilk, oil, eggs, food colouring, vanilla extract and vinegar in a jug. Add to the flour mixture slowly until well combined.
3. Line your cupcake tins with cases and divide the mixture. 
4. Bake in a preheated oven at 180°C for 15 to 20 minutes.
5. Decorate with cream cheese frosting. *Optional

This mixture made 25 cupcakes but it depends on the size of your cases and how much of the mixture you put in. I know they look a scary red colour here but once they were baked, the colour was not that strong.

My cupcakes baked for about 15 to 20 minutes, but keep on checking them. Just skewer one and if it comes out clean then it’s done.


I decided to decorate mine using my favourite cream cheese frosting which is super easy to make and really tasty. Just mix cream cheese and add gradually icing sugar in a bowl until the mixture is a nice and firm but not too hard. Don’t forget to add a dash of vanilla extract too. I cut up one of the cupcakes and used is as decoration on top of the frosting.


This is how they turned out on the inside! Once you decorate them, store in the fridge or they will be ruined.


Hope you enjoyed this recipe and let me know if you enjoy foodie posts!

Original Recipe from taste.com.au