This was a wonderfully simple recipe, and it worked really well.
- 250g pack of butter , softenend
- 400g caster sugar
- 3 eggs
- 250g self-raising flour
- zest and juice 3 lemons + lemon curd if you like
- Heat oven to 160C/140C fan/gas 3. Line a muffin tin with 12 muffin/cupcake 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 with the mixture, then bake on a middle shelf for 30 mins (or just under), until a skewer poked in comes out clean.
- Cool for 10 mins, then poke each cake a few times with a skewer. Mix the remaining lemon juice with the remaining 150g sugar and zest of 1 lemon, and spoon over the cakes. It might seem like there is too much juice/drizzle mix - but just keep drizzling! The more there is, the better is tastes. However, the cases might get a little sticky (like mine did), and you may need to double-case them.... Then add a blob of lemon curd on top of each cake if you are feeling like treating yourself!
- These went down extremely well with my family and my work office, and they were super easy to do!
Original recipe is here. Heart It
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