If you like lemon you'll love these.
250g pack of butter, softened
400g caster sugar
3 large eggs, lightly beaten
250g self raising flour
zest and juice of 3 lemons, unwaxed
Heat your oven to 160c/140c fan/gas 3.
This recipe works best with a deep 12 hole bun tin with large cup cake cases.
Using an electric hand mixer, mix the butter, 250g of the caster sugar, eggs, flour, zest of 2 lemons and juice of 1 lemon until just combined, try not to over work it. Divide the mixture between the 12 cases, they will be quite full. Bake on the middle shelf for 30 mins, until a skewer/cake tester comes out clean.
Cool for 10 mins, and then transfer to a cooling rack placed on a tray. Place the remaining sugar, juice of the 2 remaining lemons and zest of one lemon into a small saucepan, stir until thoroughly combined and heat gently for a few minutes to reduce the sugar's grittiness. Poke holes into the cakes with a cake tester/skewer and pour the lemon syrup over each cake. Leave to cool.
These cakes will keep for up to a week in a tin or airtight container, that's if they last that long!
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