Suffolk Cakes

• 1 stick (120 g) butter
• 4 eggs
• 1

Warm the butter so that it is just liquid but not at all coloured, and leave to cool a little while you beat the whites and yolks of the eggs separately. The beaten whites should just hold a peak. Fold in the yolks, sugar and grated lemon zest, beat in the butter and stir in the flour. Beat well and