Cooking Instructions
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Step 1
Preheat the oven to 325 degrees F (160 degrees C).
Step 2
Pour
Butter (125 g)
,
Eggs (2)
,
Milk (30 mL)
,
Caster Sugar (70 g)
,
Vanilla Extract (5 mL)
, zest and 1 Tbsp of juice from
Lemon (1)
,
Self-Rising Flour (125 g)
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 (35 g)
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.
