Individual Lemon Drizzle Cakes

Mark Flanagan and Kathryn Cuthbertson: Royal Teas. Seasonal recipes from Buckingham Palace. Royal Collection Trust. London 2022

Mark Flanagan and Kathryn Cuthbertson: Royal Teas. Seasonal recipes from Buckingham Palace. Royal. P. 33

Individual Lemon 

Drizzle Cakes

2 free-range eggs

170g (7/8 cup) unrefined caster sugar

170g (3/4 cup) unsalted butter, softened

a pinch of salt

170g (1 1/3 cups) self-raising flour

zest and juice from 2 unwaxed lemons

90g (2/3 cup) icing sugar, sieved

Equipment:

individual paper loaf moulds, available

from all good supermarkets

1 Preheat the oven to 170°C (325°F, gas mark 3).

2 Place the individual loaf moulds on to a flat, heavy-duty baking tray and leave to one side until required.

3 Place the softened butter in an electric mixer bowl fitted with the whisk attachment. Add the remaining ingredients into the bowl and mix on speed 2 for three minutes until all the ingredients are fully incorporated and aerated. Divide evenly between the loaf moulds.

4 Place on the middle shelf of the preheated oven and bake for about 15 minutes, or until the sponge turns golden brown and springs back when touched.

For the lemon drizzle:

5 Place the lemon juice and the sieved icing sugar into a pan and simmer for a couple of minutes or until translucent in appearance. Brush over the lemon cakes as soon as they come out of the oven so that the liquid soaks evenly throughout the cake.

Eu fiz em formas de queques mas podem ser feitas tipo "madalenas".

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