I am excited to be back to blogging after a week and a half away at a conference in Argentina.
Today I am sharing these super easy mini Lemon and Berry Cakes with you. This is a little bit of a cheat recipe, as it's really just a few small adaptions to my Lemon and Raspberry Loaf.
These mini cakes are really great. They take no time to whip up at all and have a beautiful cake-like texture. Of course you could make this in a large cake tin too, rather than a muffin pan.
Makes 10
125 g (4.4 oz) butter, softened
3/4 Cup sugar
2 Eggs
2 Cups self raising flour
1/4 tsp salt
1/2 Cup skim milk
1/4 Cup lemon juice
1 Cup mixed berries (fresh or frozen)
grated rind of one lemon
1. Preheat the oven to 180C (350F) and line or grease a muffin pan.
2. Cream the butter with the sugar until light and fluffy. Add the eggs and beat well.
3. Sift in the flour and salt, alternating with the milk. Mix in the lemon juice, berries and lemon rind. Divide the mixture between the holes in the muffin pan.
4. Bake for 20 minutes, or until a skewer inserted into the center comes out clean. Remove from the oven and cool in the pan for 10 minutes before turning out to cool completely on a wire rack.
5. Dust with icing sugar and store in an airtight container.
Today I am sharing these super easy mini Lemon and Berry Cakes with you. This is a little bit of a cheat recipe, as it's really just a few small adaptions to my Lemon and Raspberry Loaf.
These mini cakes are really great. They take no time to whip up at all and have a beautiful cake-like texture. Of course you could make this in a large cake tin too, rather than a muffin pan.
Lemon and Berry Cakes
Makes 10
125 g (4.4 oz) butter, softened
3/4 Cup sugar
2 Eggs
2 Cups self raising flour
1/4 tsp salt
1/2 Cup skim milk
1/4 Cup lemon juice
1 Cup mixed berries (fresh or frozen)
grated rind of one lemon
1. Preheat the oven to 180C (350F) and line or grease a muffin pan.
2. Cream the butter with the sugar until light and fluffy. Add the eggs and beat well.
3. Sift in the flour and salt, alternating with the milk. Mix in the lemon juice, berries and lemon rind. Divide the mixture between the holes in the muffin pan.
4. Bake for 20 minutes, or until a skewer inserted into the center comes out clean. Remove from the oven and cool in the pan for 10 minutes before turning out to cool completely on a wire rack.
5. Dust with icing sugar and store in an airtight container.
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