Name: Old fashioned lemon cake puddings
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 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; castor sugar; 45 ml water; lemon grated rind

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Ingredients (10)

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
	castor sugar
45 ml	water
	lemon — grated rind

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Method:

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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