Wednesday, 19 October 2011
Lemon Drizzle cakes - makes 12-15
125g Self raising flour
125g Caster Sugar
125g softened butter
2 large eggs
zest of one lemon
For the icing
Juice of half a lemon
Fondant icing sugar
little jelly slices
Pre-heat oven to 190c - cream butter and sugar until light and fluffy, slowly add beaten eggs mixed with lemon zest , beating well each time, fold in flour carefully until mixed.
Spoon into cup cake cases - about two thirds full, place in oven for about 12-15 minutes until golden.
Take out and cool on a wire tray.
To make icing simply mix in enough icing sugar with lemon juice to make a runnyish icing.
When completely cold drizzle icing onto little cakes and decorate.
These went down rather well with uploading genius and teenage friends