Lemon Cakes

Name: Lemon Cakes
Ingredients: 100 g butter, softened; 75 g caster sugar; 2 tsp finely grated lemon zest; 1 None large egg; 150 g self-raising flour; 80 ml buttermilk; 2 tbsp lemon juice; None None FOR THE LEMON SUGAR; 110 g granulated sugar; 5 strips lemon rind (5cm long); 20 g butter, melted

11 ingredients

5 steps

Ingredients

100 g butter, softened
75 g caster sugar
2 tsp finely grated lemon zest
1 None large egg
150 g self-raising flour
80 ml buttermilk
2 tbsp lemon juice
None None FOR THE LEMON SUGAR
110 g granulated sugar
5 strips lemon rind (5cm long)
20 g butter, melted

Directions

1

Preheat oven to 180°C/160°C fan/gas 4. Generously grease 8 holes of a 12-hole cupcake tin.
2

Beat butter, sugar, zest and egg in a small bowl with an electric mixer until light and fluffy. Stir in sifted flour, buttermilk and juice. Spoon mixture into holes; smooth surfaces.
3

Bake for 25 mins, or until a skewer comes out clean. Stand in tin for 10 mins. Transfer to a wire rack.
4

Meanwhile, to make lemon sugar, blend or process sugar and rind until fine. Reserve 2 tbsp for this recipe; store the unused sugar in an airtight container for another use.
5

Brush warm cakes with melted butter; sprinkle with lemon sugar. Serve warm.