Baking recipe for 4 - 8 people, takes only 30 mins; recipe has butter, caster sugar, egg, self-raising flour and lemon.
Lemon drizzle cakes
Course: Baking
Servings
4 - 8
servings
Prep time
15 mins
Ingredients
- Egg: 3 eggs, lightly beaten
- Lemon: zest and juice 3 lemons
- Butter: 250g pack of butter, softenend
- Caster Sugar: 400g caster sugar
- Self Raising Flour: 250g self-raising flour
Directions
- Heat oven to 160C/140C fan/gas 3. Line a muffin tin with 12 muffin cases. With an electric whisk, whisk the butter, 250g of the sugar, eggs, flour, zest of 2 lemons and juice from 1 lemon until just combined - don't over-whisk. Fill the cases two thirds full, then bake on a middle shelf for 30 mins, until a skewer poked in comes out clean.
- Cool for 10 mins, then transfer cakes to a cooling rack on a tray and poke each a few times with a skewer. Pour remaining lemon juice over remaining 150g sugar and zest 1 lemon, and immediately spoon over the cakes. Leave to cool.
