These cakes pack a zingy punch and make an excellent addition to an afternoon tea spread.
Serves 12 people
Method
- Preheat the oven to 170°C, 325° F, Gas 3. Line a muffin tray with cupcake cases. Using a wooden spoon, beat the butter and sugar together in a large bowl until they are pale and fluffy. Beat in the lemon rind.
- Slowly add the eggs.
- Sift the flour and fold it in with the milk and the lemon juice.
- Spoon the mixture into 12 cupcake cases and bake in the oven for about 20 minutes. The cupcakes should feel firm to the touch when they are cooked.
Ingredients
170g soft butter
100g caster sugar
finely grated rind of 2 large unwaxed lemons
3 eggs, beaten
170g self raising flour
2 – 3 tablespoons milk
Juice of 1 lemon
When the cakes are ready place them on a cooling rack.
