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Lemon Syrup Cakes
Preparation info
- Difficulty
Easy
Appears in
Published 1998
Syrup is spooned over these luscious Mediterranean-inspired cakes after they have been baked, making them extremely moist. While they keep for a couple of days, they are best eaten soon after they have been made. This quantity makes about twenty tiny cakes.
Ingredients
180 g 200 g 2
Method
Preheat the oven to and butter and flour 24 X 3 cm pattypan tins. Cream the butter and castor sugar in an electric mixer until thick and pale. Add 1 egg at a time, beating well after each one. Sift the flour and bicarbonate of soda and gently fold into the180°C
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