Homemade Lemon Drizzle Cakes - Weekend Bake
I dont know about you but I love the smell and taste of lemons. Nothing nicer on a Sunday afternoon than a cuppa and a lemon drizzle cupcake.
Here is my version
Heat oven to Gas Mark 4/5
Line Two x 12 Muffin Tins with cake cases.
8oz Caster Sugar
8oz Self Raising Flour
4 eggs (beaten lightly)
Grated rind of a lemon
Juice of a lemon for the cake
Juice of a lemon for the icing.
If you make in a mixer put everything in together and allow to mix for about 5 minutes.
If you make in a bowl, add the sugar, butter, lemon juice and rind.
Beat until creamy. Add eggs one at a time with a little four to prevent curdling. Finally add in remainder of the flour and stir well.
Divide between the two tins and bake for about 15 - 20 minutes.
Whilst the cupcakes are cooking place some icing sugar into a bowl and add the juice of a lemon. Mix well so that it is runny. Add a little water if not enough lemon juice.
When the cakes come out immediately drizzle the icing over the top of the cakes and leave to cool.
Enjoy x x