Lemon Drizzle Cakes
These dainty small lemon drizzle cakes are delicious and can be done within minutes. The cake is not very dense but moist, tangy and fragrant. These lemon drizzle cakes taste yummy on the day it’s baked and even better the next day. Just store them in an airtight container at room temperature.
Ingredients
Cooking Instructions
step 1
Preheat the oven to 325 degrees F (160 degrees C).
step 2
Pour Butter (4.5 oz), Eggland's Best Classic Eggs (2), Milk (2 Tbsp), Caster Sugar (1/3 cup), Vanilla Extract (1 tsp), zest and 1 Tbsp of juice from Lemon (1), Self-Rising Flour (1 cup) into a large bowl.
step 3
Whisk the ingredients in the large bowl at low speed until just combined, about 30 seconds. Then gently fold well the mixtures with a rubber spatula.
step 4
Fill the cases or cupcake liners to 2/3 full and bake in the middle rack of the oven for about 25-30 minutes or test with a skewer inserted into the cake. If it's ready it should come out clean.
step 5
Meanwhile, start making the lemon syrup. Boil 2 Tbsp of Lemon Juice and Caster Sugar (3 Tbsp) until the sugar is dissolved at low heat.
step 6
When the cakes are finished, let them cool for about 5 minutes, then remove the cake from the cases and poke each a few times with the skewer. Then brush the warm lemon syrup generously onto the cakes. Leave the cakes to cool before serving.
step 7
Serve and enjoy!
