Lemon Drizzle Cakes
Prep time
Cook time
Total time
Can pour mixture into 900g loaf tin and cook for 45mins
Author: Cat (Waitrose Winter Harvest 2013, p12)
Recipe type: Snack
Serves: 8
Ingredients
- 150g golden caster sugar
- 100g unsalted butter, softened
- 2 eggs, lightly beaten
- 150g self-raising flour
- 3tbsp whole milk
- 2 lemons, zest and juice
- 50g granulated sugar
Instructions
- Preheat oven to 180C. Place 8 paper muffin cases in 12-hole deep muffin tray. In mixing bowl, beat together caster sugar and butter for 3-4mins until fluffy and very pale. Beat in eggs, then sieve in flour, mixing well to combine. Stir in milk and lemon zest.
- Spoon mixture into cases and bake 15-20mins, until golden and firm to touch.
- mins before cakes come out of oven, heat lemon juice and granulated sugar in pan until sugar has dissolved; set aside.
- Remove cakes from oven and, while still hot and in tray, prick all over with skewer. Pour over hot lemon syrup and leave to cool completely in tray before serving.
Nutrition Information
Calories: 293 Fat: 12.5g Saturated fat: 7.4g Carbohydrates: 41.2g Sugar: 27.1g Salt: 0.3g Fibre: 0.6g Protein: 3.8g
