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Lemon drizzle cakes
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150g golden caster sugar
100g unsalted butter, softened
2 eggs, lightly beaten
150g self-raising flour
3 tbsp whole milk
Zest and juice of 2 lemons
50g granulated sugar
1. Preheat the oven to 180°C, gas mark 4. Place 8 paper muffin cases in a 12-hole deep muffin tray. In a mixing bowl, beat together the caster sugar and butter for 3-4 minutes until fluffy and very pale. Beat in the eggs, then sieve in the flour, mixing well to combine. Stir in the milk and lemon zest.
2. Spoon the mixture into the cases and bake for 15-20 minutes, until golden and firm to the touch.
3. Ten minutes before the cakes come out of the oven, heat the lemon juice and granulated sugar in a pan until the sugar has dissolved; set aside.
4. Remove the cakes from the oven and, while still hot and in the tray, prick them all over with a skewer. Pour over the hot lemon syrup and leave to cool completely in the tray before serving.
Alternatively, pour the mixture into a 900g loaf tin and cook for 45 minutes, until a skewer inserted comes out clean.
Typical values per serving:
This recipe was first published in December 2012.