Here is yet another lemon recipe from me. I honestly love the taste and the smell of anything lemon. My daughter wanted to make some cupcakes this week end so we decided to make these. Simple to make and taste absolutely scrummy.
6oz Baking Margarine
6oz Caster Sugar
6oz Self Raising Flour
1tsp Vanilla Extract
Zest and juice of 2 lemons
Preheat your oven to 150°C/300°F/ Gas Mark 2.
Cream together the margarine and sugar until light and fluffy. Add in your eggs (remembering to add in a table spoon of your flour at the same time to avoid your mixture splitting). Bring together and add the remaining flour. Finally, add in your vanilla extract and combine.
Grate the zest of your two lemons then pop them to one side as you will be needing the juice of the lemons for the yummy icing. Mix the zest into your cake mixture until combined, then add into your cake cases.
Bake for 30-45 minutes depending on how big your cakes are. I made mine in tulip muffin cases (more cake for me mmmm).
Once baked, leave to cool and start making your lemon icing. I juiced the two lemons and added in some icing sugar a little at a time, until I got a thick scrummy water icing. Make it to the consistency you prefer.
Drizzle the icing on top of your cakes and leave to set – if you can. If not, grab one with a cuppa and enjoy as the icing oozes onto the cake mmmmmm truly scrummy!