My husband has been calorie counting so instead of doing a big birthday cake – I found these lovely cupcakes from BBCgoodfood, I take no credit for their niceness! I got some cute little decorative lemon slices for the top.
250g pack of butter, softenend
250g self-raising flour
3 eggs, lightly beaten
400g caster sugar
zest and juice 3 lemons
Heat oven to 160C
Line a muffin tin with 12 muffin cases. With an electric whisk, whisk the butter, 250g of the sugar, eggs, flour, zest of 2 lemons and juice from 1 lemon until just combined – don’t over-whisk.
Fill the cases two thirds full, then bake on a middle shelf for 30 mins, until a skewer poked in comes out clean.
Cool for 10 mins, then transfer cakes to a cooling rack on a tray and poke each a few times with a skewer. Pour remaining lemon juice over remaining 150g sugar and zest 1 lemon, and immediately spoon over the cakes. Leave to cool.
