These little beastie are literally dripping with lemon flavour. I am such a fan of Lemon Drizzle cake that I wanted to try making it smaller - instead of ya know, eating all a whole loaf of lemon drizzle cake at once. But it turns out that making it smaller just tricks me into thinking that I can eat 5 at once. Oh well, you only live once.
Room Temperature Ingredients
For sponges, making sure all the ingredients are room temperature is key to making a light, fluffy and moist cake. If you forgot, and left the eggs in the fridge until the last minute - I have a great tip! Fill up a glass with warm water, and place the eggs inside for about 3-5 minutes. They will be perfect for using in the mixture after that!
I N G R E D I E N T S
150 Grams softened Butter
2/3 cup caster sugar
1 and 1/4 cup of GF Self Raising Flour
100 grams of icing sugar
M E T H O D
Preheat ovens to 170 Celsius, bake. Grease a muffin tray. Beat the butter and icing sugar together until fluffy. Add egg and beat again until combine.
Sift in the flour and mix with wooden spoon.
Fold in the juice and zest of one lemon.
Spoon mixture into the muffin tray, evenly spread across the 12 moulds.
Cook for 20-25 minutes and then remove from over. (They shouldn’t rise too much because of the lemon juice but that’s good). Sit for 5 minutes and then turn out UPSIDE down onto a cooling tray.
Mix the icing sugar and juice of 2 lemons together and then pour the icing over the muffins. Wait until the icing sets and enjoy!!!!