Old fashioned lemon cake puddings
|125 g||butter — soft|
|125 ml||castor sugar|
|2||eggs — extra-large|
|250 ml||flour — self-raising|
|lemon — zest only|
|125 ml||LANCEWOOD® Buttermilk|
|80 ml||lemon juice|
|lemon — grated rind|
Pre-heat the oven to 180°C.
Grease six baby cake tins or a 6-hole muffin pan with butter or spray with a non-stick cooking spray.
Beat the butter and castor sugar until light and fluffy.
Add eggs, one by one, beating after each addition.
Sift the self raising flour into the butter mixture, Add the lemon rind and buttermilk and stir until just combined, taking care not to over mix the dough.
Spoon the mixture into the prepared pans and bake in the pre-heated oven for approximately 20 minutes.
In the meantime place the lemon juice, castor sugar, water and 5ml of the grated rind into a saucepan. Heat over low heat and stir until the sugar is dissolved and remove from the heat.
Let the cakes stand for a couple of minutes, when removed from the oven. Move onto a cooling rack and pour the hot syrup evenly over the cakes.
The cakes can be served hot or cold, as is, or with cream or crème fraîche.
Recipe reprinted with permission of Pink Polka Dot. To see more recipes, please click here.
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