Mini Lemon Drizzle Loaves
This is the perfect recipe for when you fancy a sweet treat but you don't want to spend hours in the kitchen. They are the perfect balance between lemon and sweet and the sponge itself is very light, making these the perfect change from rich chocolate treats. It's an all in one method so they are quick and easy to make and they taste amazing!!!
Makes 8-9
250g butter, softened
400g caster sugar
3 eggs, lightly beaten
250g self-raising flour
Zest and juice of 3 lemons
Mini loaf cases
Method:
1. Heat oven to 160C fan.
2. Lay out 9 (or as many as you get), mini loaf cases on a baking tray.
3. 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.
4. Fill the cases two thirds full, then bake for 30-35 mins, until a skewer inserted comes out clean and they start to colour and look golden brown.
5. Transfer the mini loaves to a cooling rack and leave them to cool for 10 mins.
6. Next, with a skewer poke each mini loaf a few times, not all the way to the bottom but about 3/4 of the way.
7. Then in a bowl pour the remaining lemon juice over the remaining 150g of sugar and zest of 1 lemon and stir to form a syrup, immediately spoon over the mini loaves. Then leave to cool completely.
Makes 8-9
Ingredients:
250g butter, softened
400g caster sugar
3 eggs, lightly beaten
250g self-raising flour
Zest and juice of 3 lemons
Mini loaf cases
Method:
1. Heat oven to 160C fan.
2. Lay out 9 (or as many as you get), mini loaf cases on a baking tray.
3. 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.
4. Fill the cases two thirds full, then bake for 30-35 mins, until a skewer inserted comes out clean and they start to colour and look golden brown.
5. Transfer the mini loaves to a cooling rack and leave them to cool for 10 mins.
6. Next, with a skewer poke each mini loaf a few times, not all the way to the bottom but about 3/4 of the way.
7. Then in a bowl pour the remaining lemon juice over the remaining 150g of sugar and zest of 1 lemon and stir to form a syrup, immediately spoon over the mini loaves. Then leave to cool completely.
Happy Baking
Rusty
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