LEMON DRIZZLE FOR ORANGE AND APRICOT CAKE

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.