It's mum's birthday, the weather's warming up, Melbourne Cup is tomorrow so it's definitely time for celebration. These little lemon cakes are a sweet nibble when chocolate or vanilla have been tried and tested too many times before, and they're really easy to make as well. You'll need little patty pans before you start.
1) Preheat oven to 180C. Line a 12-hole muffin pan with paper patty cases.
2) Beat 125g caster sugar, 125g unsalted butter (Nuttalex if you're lactose intolerant like me) and lemon rind of 2 lemons using an electric mixer.
3) Add 2 eggs, one at a time with 2 spoonfuls of self raising flour.
4) Add remaining 125g self-raising flour, and mix with a wooden spoon rather than with electric mixer. At this point, also add half of a 1/4 cup of lemon juice.
5) Spoon mixture into patty cases. Bake for 20 minutes, until golden and cool.
6) Once cakes have cooled down, combine 185g icing sugar and the other half of the 1/4 cup lemon juice and stir until smooth.
7) Ice tops of cakes and allow to set.
I needed more icing sugar to thicken the icing mixture but that could also be achieved by using less lemon juice to make the icing. It's a bit hit and miss so see how you go. Considering I made these and within two hours all 12 were gone, I think they were a hit, icing running everywhere and all. Enjoy.
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