Lemon Cakes

• 100 g butter, softened
• 75 g caster sugar
• 2 tsp finely grated lemon zest
• 1 None large egg
• 150 g self-raising flour
• 80 ml buttermilk
• 2 tbsp lemon juice
• None None FOR THE LEMON SUGAR
• 110 g granulated sugar
• 5 strips lemon rind (5cm long)
• 20 g butter, melted

1. Preheat oven to 180u0b0C/160u0b0C fan/gas 4. Generously grease 8 holes of a 12-hole cupcake tin.
2. Beat butter, sugar, zest and egg in a small bowl with an electric mixer until light and fluffy. Stir in sifted flour, buttermilk and juice. Spoon mixture into holes; smooth surfaces.
3. Bake for 25 mins, or until a skewer comes out clean. Stand in tin for 10 mins. Transfer to a wire rack.
4. Meanwhile, to make lemon sugar, blend or process sugar and rind until fine. Reserve 2 tbsp for this recipe; store the unused sugar in an airtight container for another use.
5. Brush warm cakes with melted butter; sprinkle with lemon sugar. Serve warm.

butter, caster sugar, lemon zest, egg, flour, buttermilk, lemon juice, lemon sugar, sugar, lemon rind, butter

Taken from recipes-plus.com/api/v2.0/recipes/31694 (may not work)