Fill a bottle with sugar and pour lemon juice to come up till the top. 2. Sun it for a few days, shaking the bottle 3-4 times a day, till totally dissolved. When dissolved, you use it. 3.
Defrost at room temperature, wrapped, for 3 hours. Continue with the recipe and then pour the lemon drizzle icing over the defrosted cake before serving.
Put the lemon zest and juice, sugar and butter into a heatproof bowl. Sit the bowl over a saucepan of gently simmering water, making sure the water is not touching the bottom of the bowl.
Who can ever go past a good lemon yoghurt cake with lashings of sweet lemony syrup? Don’t forget to serve with a dollop of thick greek yoghurt, or, if you are feeling extravagant, ice cream is ...
Cosmetics firm Lush says it is deactivating some social media accounts until platforms "take action to provide a safer environment" for users. The company said that from Friday, its Instagram ...