- 175g butter, softened
- 3/4 cup caster suga
- 1tbs lemon rind (organic for goodness)
- 3 eggs
- 1 1/2 cups plain flour
- 2tsps baking powder
- 2tsps lemon juice (must be freshly squeezed)
Preheat oven to 160 degrees
Beat with an electric mixer the butter, sugar and rind until it turns creamy. Add the eggs and continue to mix well.
Add sifted flour and baking powder plus the lemon juice and gently fold into the mixture. Aim to keep the air in the mixture from all your previous mixing.
Grease a muffin or cupcake tray and spoon in mixture. This will make about x8 little lemon cakes. Bake for about 25mins approx. pull out and put on a wire rack to cool. These are a delight served with a simple lemon syrup.