LEMON DRIZZLE FOR ORANGE AND APRICOT CAKE
Description
This recipe forms part of the Orange and Apricot Cake recipe.
INGREDIENTS
150g (1 cup) icing sugar
juice of 1 lemon
finely grated zest of 1 lemon
METHOD
- Sift icing sugar into a bowl and add enough lemon juice to make a thick, smooth, pourable icing. Add zest and combine.