Lemon drizzle cakes

• butter↗250g pack of 250g pack of

  softenend

• caster sugar↗400g 400g
• eggs↗3 3

  lightly beaten

• self-raising flour↗250g 250g
• lemons↗zest and juice 3 zest and juice 3

Step-by-step instructions

1. 1

   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.

2. 2

   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.