Inspired by an ex-colleague’s Facebook posting this morning saying she did her first bake since giving birth in January, I decided to bake some Lemon Drizzle muffin sized cakes, instead of the planned Lemon Drizzle slab cake made with lemons left over from Pancake Day.
I used a recipe from BBC Good Food website, modified slightly at the end.
Prep: 15 mins
Cook: 30 mins
Makes 16 (although the BBC website says 12)
250g pack of butter
400g caster sugar (250g for cake, 150g for frosting)
3 eggs, lightly beaten
250g self-raising flour
zest and juice 3 lemons
Heat oven to 160C/140C fan/gas 3.
Line a muffin tin with 12 muffin cases.
With an electric whisk, whisk the butter, 250g of the sugar, eggs, flour, zest of 2 lemons and juice from 1 lemon until just combined – don’t over-whisk.
Fill the cases two thirds full, then bake on a middle shelf for 30 mins, until a skewer poked in comes out clean.
Cool for 10 mins, then transfer cakes to a cooling rack on a tray and poke each a few times with a skewer.
Pour remaining lemon juice over remaining 150g sugar and zest 1 lemon, and immediately spoon over the cakes.
Leave to cool.
Notes to self:-
I used my Kenwood Chef, not a whisk.
There was really too much cake mix to 2/3 fill 12 muffin cases. It would have been better if I had made 16, or reduced the quantity of mix.
I found that there was too much sugary juice to pour over the cakes, they were starting to look a little soggy, so I left about half of the juice and then dusted the cakes with icing sugar instead.
The cakes stayed fresh and light for 2-3 days. I froze some which were still very light after defrosting.
Overall marks out of 10 = 9
I tried this recipe again – still too much mix for 12 muffin cases, so some overflowed. The lemon sugar mix was not so runny this time, came out more like icing, but I had used small lemons. 30 mins was not long enough and I had to carry on baking for another 5 mins before icing. I prefer the look of the frosting on this batch and they tasted awesome.