Zingy Lemon Cakes

I love having friends round for dinner.  Last weekend I rustled up one of my favourite Gino D’Acampo recipes; Lemon and Sage Chicken.

I don’t know why supermarkets only sell unwaxed lemons in batches; I suppose it is because they know you will buy more if you need one.  I briefly entertained the thought of making lemon curd but dismissed it due to time availability and the fact that we actually needed cakes for lunchboxes this week.  The topping on this cake could be replaced by some lemon cheese if you have any in or if your lemon isn’t particularly juicy.

So if like me you are frequently left with a few to use up, why not try this recipe for lemony cakes?

You can omit the topping; just add the syrup.

Recipe (makes 10):

170g caster sugar

125g butter

170g self-raising flour

2 eggs

50ml milk

Zest of 1 lemon

Syrup:

3tbsps lemon juice

3tbsps icing sugar

Lemon topping:

100g cream cheese

60g icing sugar

1tbsp lemon juice

Preheat the oven to 180°C.  Cream together the butter, sugar, and lemon zest.  Add the eggs, flour, and milk and stir to combine.  The mixture should be a dropping consistency; add more milk if it is stiff.  Spoon into muffin cases and bake for 25 minutes or until cooked through.

Meanwhile, make the syrup by mixing the ingredients thoroughly in a bowl.  Make the topping by mixing the ingredients all together and then chill in the fridge.

Once the cakes are cooked, pour over the syrup as soon as they come out of the oven.  Cool on a wire rack and then spread with the topping to finish.

Lemony goodness!