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
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
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.
Typical values per serving:
6g protein, 0.9g fibre
This recipe was first published in August 2013.
Average user rating