Citrus Syrup Cakes

• 150 g butter, softened
• 1 23 cups caster sugar
• 2 lemons, juice and rind of, finely grated
• 2 oranges, juice and zest of, finely grated
• 2 limes, juice and zest of, finely grated
• 3 eggs
• 1 cup gluten-free self-raising flour, sifted
• 100 g almond meal
• 1 12 tablespoons milk

1. Preheat oven to 170C Lightly grease an 8 x 1/2-cup capacity mini loaf pan or a 12 x 1/3-cup capacity muffin pan.
2. Using an electric mixer, beat butter, 2/3 cup of sugar and 1 teaspoon each of lemon, orange and lime rind for 8 minutes, or until creamy.
3. Add eggs, 1 at a time, beating well after each addition.
4. Add flour, almond meal and milk to butter mixture.
5. Mix.
6. Spoon into pan.
7. Bake for 20 minutes, or until a skewer inserted comes out clean.
8. Stand for 5 minutes.
9. Turn onto a wire rack over a baking dish.
10. Place remaining sugar and 1/3 cup each of lemon, orange and lime juice into a saucepan over low heat.
11. Stir until sugar dissolves.
12. Increase heat to high.
13. Bring to the boil.
14. Boil, without stirring, for 8 minutes, or until syrup thickens slightly.
15. Use a skewer to prick holes in tops of cakes.
16. Pour warm syrup over warm cakes.

butter, caster sugar, lemons, oranges, zest of, eggs, flour, almond meal, milk

Taken from www.food.com/recipe/citrus-syrup-cakes-222386 (may not work)