Ingredients
- 125 g butter
- 125 g caster sugar
- 2 eggs
- zest of 2 lemons
- 125 g self-raising flour
- juice of half a lemon (plus 1 tbsp extra)
- 235 g icing sugar
- 85 g unsalted butter
Details
servings 12
Level of difficulty Easy
Preparation time 20mins
Cooking time 20mins
Cost Budget Friendly
Preparation
Step 1
Preheat the oven to gas mark 5. Line a cupcake tray with cases.
Step 2
Beat the butter and caster sugar together until pale and fluffy. Beat in the eggs and the lemon zest and then fold in the self-raising flour.
Step 3
Divide between the cupcake cases and bake for 15-20 minutes until golden. Remove from the oven and cool for 5 minutes in the tray. Remove from the tray and cool on a cooling rack.
Step 4
Whilst the cakes are cooking mix 60 g of the icing sugar and the juice of 1/2 a lemon together to make a syrup. When the cakes are cooling (but still warm) use a skewer to poke holes in the top of each cake and then drizzle tsp of syrup over each cake.
Step 5
To make the icing mix the rest of the icing sugar, the unsalted butter and the leftover 1 tbsp of lemon juice together to make a smooth icing. Spread over the cakes and then serve and enjoy!
Like these recipes? Then you'll love
-
Kinder Bueno Cake 4.2/5 (460 Votes)
-
Love Heart Cookies 3.4/5 (167 Votes)
-
Shortbread Snazzles 3.6/5 (149 Votes)
-
Lemon Ice Lollies with Liquorice... 3.6/5 (138 Votes)
-
The ultimate makeover: Fish & chips 4.1/5 (92 Votes)
-
Lemon Cupcakes with a Lemon... 1.2/5 (28 Votes)
Leave a comment about this recipe