Saturday, June 9, 2012


  • 250g  butter , softened
  • 400g caster sugar(powder sugar)
  • 3 eggs , lightly beaten
  • 250g self-raising flour (or multipurpose flour+1 1/4 tsp baking powder+1/4tsp salt)
  • zest and juice 3 lemons
 How to Make:

  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 (3-4minutes only). Divide between the cases (they will be quite full), then bake on a middle shelf for 30 minutes, 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. 
 I added some raisins and cashew nuts for extra flavor only

378 kcalories, protein 4g, carbohydrate 51g, fat 19 g, saturated fat 11g, fibre 1g, sugar 36g, salt 0.5 g

recipe source: BBC GoodFood


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