These dainty small lemon drizzle cakes are delicious and can be done within minutes
Author Ann Low
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Total Time 40 minutesmins
Servings 10small cakes
2eggs lightly beaten - about 120g
lemon zest from one lemon
125gself raising flour
To make lemon syrup
Preheat oven to 160 deg C.
Pour all the ingredients (except the lemon syrup) together into a large bowl and whisk at low speed until just combined, about 30 seconds. Then gently fold well the mixtures with a rubber spatula.
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 comes out clean. Meanwhile, boil the lemon syrup until sugar dissolved at low heat.
Cool cake for about 5 minutes, then remove cakes from cases and poke each a few times with a skewer. Then brush the warm lemon syrup generously on to cakes. Leave cakes to cool before serving.