There's something so pure and serene about little lemon cakes, soaked in lemon syrup. They give me an excuse to bring out my little bundt pans, and get the kitchen sticky with drifts of icing sugar.
This recipe is based around a weight of an egg cake, with a few additons.
2 eggs
caster sugar to the same weight as 2 eggs
butter to the same weight as 2 eggs
self-raising flour to the same weight as 2 eggs
4 lemons
2 tbsp creme fraiche
extra sugar to taste
Heat the oven to 180oc
Cream the butter and sugar together. Zest the lemons finely and add to the butter and sugar. Mix in both eggs, and then the creme fraiche. Lastly fold in the flour.
Grease the cake tins with butter and fill to half full.
Bake until the tops are golden and a squewer inserted in the middle comes out clean.
Juice the lemons and heat the juice with sugar to taste in a small pan until boiling. Prick the tops of the cakes with a fork and pour on the syrup. Leave to cool and then remove from tins and dust with icing sugar.
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