banana and walnut cake

Banana And Walnut Cake – Better Than Starbucks’

The fresh taste and scent of bananas and the crunchiness of walnuts in this cake is a real temptation!

In the process of trying to produce something similar to Starbucks’ banana and walnut cake, I ended up creating something far better and simply irresistible.  Also, by adding golden syrup, milk and lemon juice on impulse brought wonders to the flavours!

Over-riped bananas with black patches on the skin are the best for this cake. They are high in flavour and moisture, which in turn gives a delicious scent and taste to this cake.

Over-riped bananas – best for banana cake

Necessary ingredients:

 Over- riped bananas 2 large
 Soft brown sugar 170 g
 Margerine or butter (under room temp) 150 g
 Self-raising flour 225 g
 Eggs 2
 Fresh milk 2 tbsp
 Golden syrup 1 tbsp
 Salt 3 pinches
 Lemon juice 1 tsp
 Bicarbonate of soda 1 & 1/2 tsp
 Walnuts crushed (extra handful for sprinkling on the top) 60 g
Golden syrup 1 tbsp
Let’s make :

Set the Oven to 180 C

Mash the bananas
  • Using a fork gently mash the bananas and keep aside
Cream the batter
  • Cream margerine with sugar using the electric hand or stand mixer
  • Add eggs one at a time,  beating after each addition
  • Beat for 2 mins until creamy
  • Add the mashed banana and beat just one round
  • Add salt and bicarb to flour and sieve on to the batter
  • Add lemon juice and vanilla
  • Add golden syrup
  • Using a wooden spoon or spatula, mix all into a smooth batter
  • Add crushed walnuts and give a good mix with the spoon
Prepare the tray
  • Best choice is the classic loaf tray for this cake
  • Rub butter inside walls of the tray and sprinkle flour until all sides are coated or lay a parchment paper
  • Spoon the batter into a loaf tin
  • Sprinkle a handful of crushed walnuts on the top
Bake
  • Place in the  bottom shelf of the oven as this is a very wet cake and needs to be baked nice and slow
  • Bake for 30 – 40 mins or when stabbed with a skewer, it should come clean
  • After 1/2 hr, if the top of the cake is browned but the middle is still soggy, cover the top with a foil paper or baking sheet and bake furthermore
  • After 40 mins stab a skewer into the middle and check if it comes clean
  • Take out of the oven
  • Let the cake rest in the tray itself for 10 mins
  • Take out and wrap with a foil paper and keep until it cools down completely (This will evenly distribute the warmth and make the cake moist)
Serve
  • Take a long bread knife and dip it in boiling water for 2 mins. Wipe the water  (This will prevent the cake from crumbling while cutting)
  • Now cut the cake into dainty slices very gently as the walnuts can come between the knife
  • Serve with a hot cup of coffee

Please click the Older Posts link below for more recipes in this category

Vanilla Cup Cakes – with amusing expressions

You can see the moods created on top of the iced cupcake to imply that expressions are unique to us, humans: Cool faces, mild faces, wild faces, glamours faces with pouting lips and guys with cool glasses and some sad faces with a single tear.  You can set your creative ideas to take over and enjoy doing something unique and beautiful to make yours look special!

I used ready to roll icing in different colours to make the features.  Delicious home-made butter icing (recipe is given below) is smeared liberally on all the cupcakes.

I normally bake the cupcakes on the previous day and let them cool off completely.  Next day, you have all the time and energy to spare for decorating them elaborately.  If you couple both on the same day, you could be too tired to launch yourself in decorating them at your heart’s desire.

So, let’s start,

You will need the following ingredients

Self Raising flour250 g
Margarine or butter softened (30 secs in the microwave )250 g
Caster sugar250 g
Eggs4
Milk1/4 cup
Baking powder1 tsp
Lemon juice and Vanilla essence1  tsp each
Salt3 pinches

Let’s make them

Set the oven to 180 C . (Temperature conversion is given under Tips)

  • Beat butter and sugar together until creamy, using an electric hand mixer (3 mins)
  • Add eggs, one at a time. Make sure you beat well after each addition for 1/2 min
  • Add vanilla essence,  lemon juice and beat for two rounds.
  • Mix baking powder, flour and salt together and sieve onto the cake batter, holding the sieve well above, allowing the air to escape
  • Do not use the electric mixer at this point.  Fold the flour gently with a wooden spoon until everything turns into a creamy batter
  • Add milk and mix well
  • Your cake batter is ready now

Fill the cupcake cases and bake now

cupcake-cases-300x300
cup-cake-tray-300x300
  • Fill the paper cupcake cases 3/4th with the batter, leaving space for cakes to rise
  • Place the cakes in the cupcake tray
  • Pop it into the oven
  • Bake for 13-20 min
  • Insert a skewer into the middle of the cake and if it comes clean,  your cake is ready
  • Take the tray out of the oven and let it rest for 10 mins
  • Slowly remove the cupcakes from the tray and place them on a cooling rack
  • Let the cakes cool off completely

Let’s make the butter icing now

 Icing sugar (seived)300 g
Butter or Margarine125 g
Lemon juice1/2 tsp
Milk1 tbsp
Vanilla a few drops 

Let’s make the icing

  • Cream butter using an electric hand mixer
  • Sieve the icing sugar and add
  • Add lemon, milk and vanilla
  • Beat in high speed for a couple of minutes to until a smooth and creamy texture is formed

Decorate the cupcakes now

  • Spread a layer of icing on the top
  • To decorate you can opt for any kind of sweets; smarties, m&m, jelly babies, sprinkles
  • To set features, roll out different coloured royal icing and arrange on the top
  • Your pretty cupcakes are ready to serve!

Please click the Older Posts link below for more recipes in this category

Classic Swiss roll cake

With its gorgeous looks, this Swiss sponge roll is a real beauty could win the crown!

As Valentine’s day is around the corner, I painted a few hearts on the sponge to display a festive notion relevant to the occasion; you need some liquid food colouring and a good quality paintbrush to paint a simple design on the cake.  Quite simple decorative idea but the enhanced appearance is a real winner of hearts!

So, let’s make this beauty and bring a special glow of love to this Valentine’s day!

Get ready with the following ingredients:

For the cake
 Plain Flour 50 g
 Sugar (white caster is best) 120 g
 Eggs 3 whites and yellows separated
 Baking Powder 1 tsp
 Corn Flour 1 tbsp
Yellow food colour3 drops (optional)
 Salt3 pinches ( this is a must to take the blandness of egg whites away)
 Vanilla 1 tsp
Let’s make the sponge roll first

Set the Oven to 180 C

Beat eggs

  • Separate the egg whites and yolks carefully
  • Beat the egg whites using an electric hand mixer, in high speed for 2 mins until it forms stiff peaks
  • Add sugar in three times while beating in high speed.  1 min
  • Add egg yolks and beat for 2 mins
  • Add  baking powder, cornflour and flour together and sieve on to the cake
  • Add salt, yellow food colouring and vanilla
  • Do not use the electric mixer at this point.  Fold flour using a spatula until the batter comes creamy

Prepare the tin

  • 12″ x 10″ size square tine will be the right size for the sponge
  • line up with a parchment paper
  • Grease with butter for easy peeling off

Bake

  • Spread the sponge batter in the tray
  • Lift and drop the tray twice on the kitchen top to evenly settle the batter
  • Bake in the middle of the oven for 15 mins or a skewer comes out clean when stabbed in the middle of the cake

Prepare for rolling the cake

  • Lay a wide parchment paper on a  kitchen towel
  • Sprinkle granulated sugar and keep it ready for rolling out the cake

Take the cake out of the oven

  • As soon as the cake is out of the oven, carefully lay it face down on the sugar sprinkled parchment paper
  • Sprinkle some water on to the lining parchment paper, so that it peels off easily. 
  • Gently, peel off the parchment paper

Roll out

  • Now, while the cake is still very warm, roll out with the parchment paper
  • Leave it to cool off completely for 1 hr.

Filling 

  • Once the cake is cooled off,  open it flat on a tray and you can fill it with buttercream icing, strawberry jam and buttercream or any other frosting with flavours

Options for filling the sponge roll

strawberry jamOption 1 – Simple but delicious

Strawberry jam and buttercream filling – homemade or good quality supermarket brand jam and creamy icing blend together just beautifully!

Strawberry jam
Easy recipe for homemade strawberry jam with granulated sugar https://happyrecipes.co.uk/tag/how-to-make-strawberry-jam-with-granulated-sugar/

Get ready with these:

  • 50g butter or margarine softened
  • 100g icing sugar
  • A little milk
  • A drop of vanilla

Whip the cream up:

  • In a bowl add butter, beat with an electric hand mixer until soft and sieve icing sugar on to it with milk and vanilla and beat until creamy
  • Now spread a layer of buttercream and on top spread a layer of strawberry jam
  • Roll the cake gently. Wrap with a cling film or a foil and place in the fridge for several hours
  • Take out 1/2hr before serving

strawberry jamOption 2 – Silky and delicate

Sweet cream filling – this is a very light and delicate filling which can make the cake melt into your mouth

You will need:

  • 1 cup full cream
  • 1/8 cup icing sugar

Beat cream using an electric hand mixer while adding sugar gradually.  Once the cream comes together, check the taste and keep aside. Do not over-beat the cream

Spread a thick layer of cream and on top smear a thick layer of strawberry jam and roll the sponge.  Cover with a foil and refrigerate for 1hr before serving

Serve

  • Take out 30 mins before serving
  • Slice with a sharp knife dipped in hot water and wiped clean
  • Enjoy!

Chocolate Log With Fudge Icing

Divinely rich in taste, yet light and spongy in texture, this beautiful chocolate sponge roll is just the right yummy treat for any occasion.

It is unbelievably easier to make this than any other cake, as it takes less than 5 mins to fix the sponge batter.  Also, the ingredients used in this cake are very simple and could be found in your kitchen cupboard at any time.

Top tip : If you make the icing in advance and store in the fridge in an airtight plastic box, you can save even more time.

Ingredients needed:

 Plain flour 220 g
Soft brown sugar (you can use normal white caster sugar in place of this) 225 g
 Eggs 3
 Chocolate powder 2 tbsp
 Baking powder 1/2 tsp

Set the Oven

  • Preheat the oven to 180 C

Cream the batter

  • Separate the egg whites and yolks
  • Beat egg whites for 2 mins using an electric hand mixer, high speed, until it gives peaks
  • Add sugar in three times while beating in high speed for 1 min (do not drop all the sugar at once)
  • Now add the egg yolks. Beat for 1 min
  • Add Vanilla, two pinches of salt
  • Add chocolate powder, baking powder and flour together and seive on to the cake
  • Do not use the electric mixer at this point.  Fold flour using a spatula until the batter comes creamy

Prepare the tin

  • 12″ x 10″ size square tine will be the right size for the sponge
  • line up with a parchment paper
  • Grease with butter for easy peeling off

Bake

  • Spread the batter in the tray
  • Lift and drop the tray twice on the kitchen top to set the batter even
  • Bake in the middle of the oven for 15 mins or a skewer comes out clean when stabbed in the middle of the cake

Prepare the parchment paper for rolling the cake

  • Lay a wide parchment paper on a  kitchen towel
  • Sprinkle granulated sugar and keep it ready for rolling out the cake

Take the cake out of the oven

  • As soon as the cake is out of the oven, lay it face down on the sugar sprinkled the parchment paper
  • Sprinkle some water on to the lining parchment paper, so that it comes out easily.  Peel it off gently

Roll out

  • Now, while the cake is still very warm, roll out with the parchment paper
  • Leave it to cool off completely for 1 hr.

Recipe for fudge icing

What you need to make fudge:

 Icing sugar1/2 cup
Double cream1/4 cup
Margarine or spread50 g
Milk chocolate buttons110 g
Cocoa powder3 tbsp

Make the fudge:

  • In a small glass bowl, add chocolate drops, butter and double cream
  • Place a wider pan on the stove and fill it with hot water and keep the flame to the minimum
  • Dip the glass bowl into the wide pan
  • Stir slowly until chocolates melt along with butter and cream
  • Add sieved icing sugar and cocoa powder
  • Take out from the pan and stir until you are left with a creamy chocolaty melt
  • Leave to cool
  • If the consistency is too thick, heat up in the microwave for 5 seconds
  • Your silky smooth icing is ready to go on the cake!

Ice the cake

  • Once the cake is cooled off,  open it flat on a tray
  • Spread a thick layer of  fudge icing
  • Sprinkle some icing sugar on top
  • Roll out gently
  • Spread a generous amount of fudge icing on the top using a spatula
  • Scrape horizontal lines using a fork
  • Cut the sides off
  • Refrigerate for 2 hrs
  • Decorate with Strawberries or chocolate chips
  • Place in the fridge to set at least an hour
  • Take out from the fridge before 1/2 hr of serving
  • Ready to devour with delight!

Delicious banana cake with rich banana scent

The rich scent of bananas and the super moist texture in this cake is simply intoxicating! Believe me, the satisfaction of eating a slice of this with a hot cup of tea in the afternoon could revive you instantly. I feel it is a perfect combination of all the best things in one place; melt in the mouth texture, the rich taste, and the sweet banana scent!

Overripe bananas in your fruit bowl are ideal with their taste and scent in their best at that stage.  So, never bin them again. Bake this and take it to your ailing aunt, a good friend, your mum who is alone in the empty nest or anyone who is struggling with a bad patch and watch how quickly their faces light up, as soon as they taste this beautiful cake.

I added raisins to give the cake a bit more richness but if you prefer chocolate chips, that too goes perfectly well. Do not add too much of either, as the taste of banana should be the highlight of this cake. If you prefer just a plain cake just go ahead! I sometimes bake it plain but the taste is never spoilt.

So, let’s make this super easy, delicious banana cake today!

What you will need:

Self Raising flour250 g
Bananas (overripe-any variety) 4
Light soft brown sugar250 g
Margarine/butter under room temp.  140 g
Eggs 2
Milk Chocolate chips or broken pieces and raisins 2 tbsp each or a bit more
Salt3 pinches
Raisins1-2 tbsp
Lemon juice2 tsp
Lemon rind grated (optional)1/4 tsp

Let’s make them:

reheat  the oven to 160 C . Gas mark 3

Cream the batter

  • Cream butter and sugar together using an electric hand mixer
  • Add eggs, one at a time. Make sure you beat two rounds after each addition

Mash bananas and add to the bowl

  • Using a fork scrape the bananas into the bowl
  • Add lemon juice, and beat for a few rounds until bananas are mashed and incorporated with the batter properly

Mix flour

  • Mix salt and self-raising flour and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape
  • Do not use the electric mixer at this point.  Fold the flour gently with a wooden spoon until everything turns into a creamy batter
  • Now add chocolate chips or raisins. You can omit both and go for a plain cake if you prefer simplicity!
  • Fold gently, combine all together

Fill the tray

  • Line up a 9″ tray or a loaf tray and pour the cake batter into it
  • Gently lift the tray and drop on to the pantry top to make the surface even

Into the oven

  • Stick the tray in the oven and bake for 25 min or until the top turns golden brown
  • Check by stabbing a skewer.  If the skewer comes out clean, your cake is ready
  • Take out from the oven and leave in the tray for 10 mins to cool off
  • Gently take the cake out and let it rest on a cooling rack
  • Dip the knife into hotwater and then wipe before slicing the cake
  • Store the rest in an air-tight container

Vanilla cupcakes – Spongy cupcakes – Anyone can make

vanilla cupcakes

These plain vanilla cupcakes are so easy to make and they will stay fresh and moist for days!

I have added cornflour into the cake batter to make the cakes extra spongy.  The light, silkiness in cornflour had a magical effect!

Important tip: Keep an eye on the oven because the cakes can get over baked and the top would be crispy instead of coming out super soft and spongy. Hence, as soon as you see them changing into a soft golden colour, open the oven door and quickly insert a skewer or press in the middle to check if they are baked properly.  If the cakes are fully baked the skewer should come clean or if you press them in the middle, they should spring back.  Immediately, take the cakes out of the oven and let them cool off.

Let’s make them at the teatime today,

You will need the following items:

Self Raising flour225 g
Corn flour25 g
Caster sugar250 g
Margarine/butter under room temp.  (Stork brand spread is best in UK)250 g
Milk1/4 cup
Eggs4
Salt3 pinches
Baking powder1 tsp
Lemon juice and Vanilla essence1 tsp each

Let’s make them: Set the oven to 160 C . Gas mark 3

Cream the batter

  • Cream butter and sugar together using an electric hand mixer (Do not exceed 3 mins)
  • Add eggs, one at a time. Make sure you beat two rounds after each addition
  • Add vanilla essence,  lemon juice,  and beat for two rounds

Add Flour

  • Mix baking powder, salt and cornflour to Self-raising flour and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape
  • Do not use the electric mixer at this point.  Fold the flour gently with a wooden spoon until everything turns into a creamy batter
  • Add milk and fold well until a creamy batter is formed without lumps

Fill the cases

  • Fill the paper cupcake cases 3/4th with the batter, leaving space for cakes to rise
  • Place the filled up cases in the cupcake tray
  • Lift the tray and drop gently on the pantry top twice, to level the cake batter’

Bake

  • Pop the tray into the oven
  • Bake for 20 min or until the cakes are golden in colour (Never open the oven door in the initial 10 mins)
  • Insert a skewer into the middle of the cake and if it comes clean,  your cake is ready.  Or press in the middle and it should spring back
Almost ready!
Baked to the perfection!
  • Take the tray out of  the oven and let it rest for 10 mins
  • Slowly remove the cupcakes from the tray and place them on a cooling rack
  • Let the cakes cool off completely
  • Your beautiful cupcakes are ready to devour

Cupcakes with cream cheese frosting

Vanilla Cupcakes With Cream Cheese Frosting And Strawberry Sauce

These beautifully presented cupcakes with cream cheese frosting on top is a real winner when it comes to party cakes.  The well in the middle filled with juicy strawberry sauce and topped with sweet cream cheese blend heavenly to produce the yummiest ever treat for kids and adults alike!

By adding cornflour into the cake batter, the cupcakes can be made extra spongy and filling the little well in the middle with strawberry sauce, which in turn gives a uniquely sweet taste.

It’s super easy to make, once you gather all the necessary ingredients and equipment together.

So, let’s make them:

You will need the following items:

Self Raising flour225 g
Corn flour25 g
Caster sugar250 g
Margarine/butter under room temp.  (Stork brand spread is best in UK)250 g
Milk1/4 cup
Eggs4
Salt3 pinches
Baking powder1 tsp
Lemon juice and Vanilla essence1 tsp each

Let’s make them: Set the oven to 160 C . Gas mark 3

Cream the batter

  • Cream butter and sugar together using an electric hand mixer
  • Add eggs, one at a time. Make sure you beat two rounds after each addition
  • Add vanilla essence,  lemon juice,  and beat for two rounds

Mix Flour

  • Mix baking powder, salt and cornflour to Self-raising flour and sieve onto the cake batter, holding the sieve well above it, allowing the air to escape
  • Do not use the electric mixer at this point.  Fold the flour gently with a wooden spoon until everything turns into a creamy batter
  • Add milk and fold well

Fill the cupcake cases

  • Fill the paper cupcake cases 3/4th with the batter, leaving space for cakes to rise
  • Place the filled up cases in the cupcake tray
  • Lift the tray and drop gently on the pantry top twice, to level the cake batter’
cupcake-cases-300x300

Bake

  • Pop the tray into the oven
  • Bake for 13-20 min. (Never open the oven door in the initial 10 mins)
  • Insert a skewer into the middle of the cake and if it comes clean,  your cake is ready
  • Take the tray out of the oven and let it rest for 10 mins.
  • Slowly remove the cupcakes from the tray and place them on a cooling rack
  • Let the cakes cool off completely

Mascarpone cheese and Icing sugar frosting

 You will need :

Mascarpone cheese100g
Icing sugar35g
Lemon juice3 drops

🧁 With a spatula mix all together vigorously until creamy. Double the quantities proportionately if you need more icing.

Let’s decorate the cupcakes now :

  • Cut out a small circle from each cupcake so a little well is formed in the centre
  • Fill the well with strawberry topping or strawberry jam
  • Cover with mascarpone icing with a flat knife or make a swirl with a nozzle
  • Arrange quarters of strawberry and the cutout rounds of the cupcakes in the middle in a pretty angel
  • Your pretty cupcakes are ready
  • Stick them in the fridge because the topping is diary-based
  • Take out from the fridge 15 mins before serving
  • Done!!

Beautiful Celebration Cakes

butterscotch cake
Butterscotch cake to greet newly wedded couple
valentines day cake
Swiss vanilla roll cake for valentine’s day with hand-painted hearts
Vanilla cake with butter icing roses
Butterscotch cake for a birthday
Butterscotch cake for 14th wedding anniversary
Vanilla butter cake for a birthday
Chocolate cake for a birthday
Tuti fruiti cake

Steamed Tutti Fruiti Cake – Delicious Sponge Cake Steamed In The Rice Cooker

This delicate sponge cake with the sweet bite of tutti fuiti pieces makes it hard to resist treat!

Tutti fruitis, meaning, ‘all fruits’ in Italian, are usually chopped candid fruits. Their rich red and green colours and subtle fruity flavours contribute to a very tempting look on ice creams, jellies or cakes.

The best news about this cake is that it is steamed in the rice cooker, not baked in the oven like conventional cakes, which collectively account for its irresistible, spongy texture. You can use the usual steamer too, but if you have a rice cooker, the process is so much easier, as you just have to pour water, close the lid and set the “COOK” button on. In less than 30 mins, your juicy cake will be ready to devour!

So, let’s get started,

You need the following ingredients:

 Self raising flour 100 g
 Melted butter or Margarine 100 g
 Eggs 2
 Sugar 100 g
 Salt 3 pinches
 Yellow cake colour (Optional) 2 drops
 Baking powder1/4 tsp
 Vanilla 2 drops
Milk1 tbsp
Tuti fruiti (red, yellow and green)
You can add red and green glazed cherries,
dusted in flour in place of tuti fruiti
1 tbsp each colour

Let’s make :

Cream the batter

  • Beat butter and sugar together in a bowl until creamy
  • Add eggs one at a time and beat until frothy
  • Sieve flour, salt and baking powder together on to the bowl
  • Add yellow cake colour, vanilla and milk
  • Combine everything with a wooden spoon until a creamy batter is formed
  • Dust tuti fruiti pieces with flour and add to the batter
  • Mix just one round
  • Your batter is ready!

Place in a dish

  • Rub butter all-around a pie dish or a round cake tin that would fit the steamer in the rice cooker
  • Spoon the batter into it

Steam it

  • Fill the rice cooker with water little less than half
  • Place the steamer section and on top of it place the cake tray
  • Close the lid and set to COOK mode
  • Check after 1/2 hr with a wooden skewer stabbed in the middle of the cake.  If the skewer comes sticky with cake batter, close the lid and let the cake steam away another 15 mins
  • Once the cake is steamed properly, take the tray out and let it rest for 5 mins
  • Your cake is ready!
  • Enjoy!

Lemon Drizzle Cake – Delicious lemony cake topped with lemon drizzle icing

Lemon Drizzle cake

This heartwarming, moist and crunchy on the top Classic Lemon Drizzle Cake is a real winner!

Experience the joy of pouring lemon syrup on the cake and watch how it dances a little while on the top and slowly sink beneath the spongy layers.  But the best part is drizzling the lemony icing on the top, making pretty waves.  If you fancy a bit more tangy flavour, do not hesitate to add an extra spoon full of lemon juice.

Let’s start now.

You will need the following ingredients:

 Self raising flour 175 g
 sugar – white 175 g
 Butter / spread 175 g
 Eggs – large 2
 Salt 2 pinches
 Lemon juice 2 tbsp
 Lemon zest 1/2 tbsp
 Milk 3 tbsp
 Baking powder 1/2 tsp

Let’s make :

  • Set the oven to 160 C.

Cream the batter

  • Cream butter and sugar using an electric mixer
  • Add eggs, one at a time, beating after each adding

Mix flour

  • Mix flour, salt and baking powder together and swift onto the batter using a sieve
  • Add lemon zest, lemon juice and milk
  • Mix all with a wooden spoon until everything combines into a smooth batter
  • Line up a loaf tray and pour the batter in

Bake

  • Bake for 30 mins or until a skiver comes out clean
  • Take the cake out of the oven and leave to rest for 5 mins in the tray
  • Stab all over the cake with a skiver
  • Take out and place on a wire rack
lemon drizzle

Make the lemon syrup

  • Mix 3 tbsp of lemon juice with 3 tbsp of granulated sugar.
  • Heat up only until the syrup gets warm. (do not boil)
  • Pour over the cake while the cake is still warm.
  • Leave to cool.

Lemon Icing

  • Simply mix 4 tbsp of icing sugar with 3 tbsp of lemon juice.
  • Now pour over the cake.
  • Let it drizzle from sides.
  • Your cake is ready to serve.