The cake is drizzled with a sweet and tart lemon glaze. It is great for brunch or dessert.” This cake uses both lemon juice and lemon zest to give the cake a lemon flavour and fragrance.
Place 5 or 6 scones, almost touching, on paper in the basket. Cook on 160°C for 17 minutes or until golden and hollow-sounding when tapped on top. Carefully transfer to a wire rack.
To make the scones, put the flour, baking powder, sugar and lemon zest in a large bowl and mix together to combine. Add the butter and use your fingers to rub into the flour until the mixture ...