zoom Mini lemon and lavender drizzle cakes

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Mini lemon and lavender drizzle cakes

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Mini lemon and lavender drizzle cakes

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Makes: 10

    Ingredients

    250g butter, softened
    250g caster sugar
    4 medium Waitrose British Blacktail Free Range Eggs, beaten
    4 tbsp semi skimmed milk
    300g self-raising flour
    Zest and juice of 2 lemons
    150g granulated sugar
    1½ tsp Bart Lavender

    Method

    1. Preheat oven to 180ºC, gas mark 4. Arrange 10 Waitrose Cooks’ Homebaking Mini Loaf Cases on a baking tray.

    2. Cream together the butter and caster sugar until light and fluffy. Beat in the eggs and milk and fold in the flour. When it is completely incorporated, stir in the lemon zest.

    3. Spoon the mixture into the cases. Bake in the oven for 20–25 minutes until risen, golden and a skewer comes out clean when inserted into the middle of the cakes.

    4. Remove from the oven and leave to cool slightly. Meanwhile, make the topping: blitz 1 tbsp of the granulated sugar with the lavender until finely ground, then stir in the remaining sugar. Stir in the lemon juice and spoon over the warm cakes. Leave to cool completely before serving.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    3 stars