250 g pack of butter, softened
400 caster sugar
3 eggs, lightly beaten
250 g Self Raising Flour
Zest and juice of 3 lemons
Heat oven to 160 deg. F/140 deg. C Fan/320 deg. F/Gas 3. Line a muffin tin with 12 cases. 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 2/3 full, then bake on a middle shelf for 30 mins, until a skewer poked in comes out clean.
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 150 g sugar and zest 1 lemon, and immediately spoon over the cakes. Leave to cool. This is the recipe as given in Good Food magazine 2011. However, I have always combined the sugar, lemon juice and lemon zest in a small pan and boiled for a minute or so to combine sugar properly and thicken.
Enjoy anyway. There you are Judy, I finally got around to posting this for you!!
