Recipes: Lemon drizzle cakes

The mini and extra marvellous version of our most popular recipe, the lemon drizzle cake

• 250g pack of butter , softenend
• 400g caster sugar
• 3 eggs , lightly beaten
• 250g self-raising flour
• zest and juice 3 lemons

  

  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. Divide between the cases (they will be quite full), then bake on a middle shelf for 30 mins, until a skewer poked in comes out clean.
  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.

  PER SERVING

  378 kcalories, protein 4g, carbohydrate 51g, fat 19 g, saturated fat 11g, fibre 1g, sugar 36g, salt 0,5 g