Little lemon pound cakes


    Delectable lemon cakes! It's nice to use an organic lemon for this recipe, because you will be using the lemon zest to flavour the cakes.

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    Makes: 16 cakes

    • 250g butter, softened
    • 250g caster sugar
    • 5 eggs
    • 1 organic lemon, zested
    • 250g plain flour

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat the oven to 180 C / Gas 4. Butter 16 muffin cups or line with paper cases.
    2. Beat the butter and caster sugar together until pale in a large bowl. Beat in the eggs one by one, fully incorporating each one before adding the next. Stir in the lemon zest and flour. Pour the cake mixture into the prepared muffin cups.
    3. Bake in the preheated oven until a skewer inserted near the centre comes out clean, about 20 minutes.

    Serving ideas

    Serve these little lemon cakes with whipped cream, a dusting of icing sugar, raspberry coulis or mascarpone whipped with lemon curd.

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