Ingredients:

  • 1 cup (225g) Unsalted Butter, softened
  • 1 cup (200g) Caster Sugar (for batter)
  • 4 Large Eggs, room temperature
  • 2 cups (250g) Self-Raising Flour, sifted
  • 2 tsp Fresh Lemon Zest
  • 2 Tbsp Fresh Lemon Juice (for batter)
  • 4 Tbsp Milk (whole or semi-skimmed)
  • 1/2 cup (100g) Caster Sugar (for drizzle)
  • 4 Tbsp Fresh Lemon Juice (for drizzle)

Instructions:

  1. Preheat oven to 350°F (175°C/Gas Mark 4). Line muffin tin or grease mini loaf pans well.
  2. In a large bowl, cream the softened butter and caster sugar together until very pale and fluffy.
  3. Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl.
  4. Sift the flour into a separate bowl. In a small bowl, mix the lemon zest, 2 Tbsp lemon juice, and milk.
  5. Gently fold about one-third of the dry ingredients into the wet mixture until just combined. Add half of the lemon/milk liquid and fold again. Repeat, finishing with the flour, being careful not to overmix—just until no streaks remain.
  6. Divide the batter evenly among the 12 prepared cups/pans (about two-thirds full). Bake for 20–25 minutes, or until a skewer inserted comes out clean.
  7. While the cakes are baking, gently warm the 100g drizzle sugar and 4 Tbsp lemon juice in a small pan (do not boil) until the sugar dissolves completely into a thin syrup.
  8. As soon as the cakes come out of the oven, use a skewer to poke several holes all over the top of each warm cake. Immediately spoon the hot drizzle evenly over the warm cakes, ensuring it soaks right in.
  9. Allow the cakes to cool completely in the tins/pans before carefully removing them.