Preheat the oven to 325 degrees F (160 degrees C).
Butter (1/2 cup)
Milk (2 Tbsp)
Caster Sugar (1/3 cup)
Vanilla Extract (1 tsp)
, zest and 1 Tbsp of juice from
Self-Rising Flour (1 cup)
into a large bowl.
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.
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.
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.
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.