Lemon Drizzle Cake

Ingredients for cakes 250g pack of butter , softenend 250g caster sugar 3 eggs , lightly beaten 250g self-raising flour Zest of 2 lemons Juice of 1 lemon

1. Heat oven to 160C/140C fan/gas 3. 2. Line a muffin tin with 16 muffin cases/ grease the muffin tin. 3. With an electric whisk, whisk the butter, sugar, eggs, flour, zest and juice from until just combined - don't over-whisk. 4. Divide between the cases (they will be quite full), then bake on a middle shelf for 30 minutes, until a skewer poked in comes out clean. 5. Cool for 10 minutes, then transfer cakes to a cooling rack on a tray and poke each a few times with a skewer. Ingredients for lemon glaze 150g caster sugar Zest of 1 lemon Juice of 2 lemons 6. Pour lemon juice over 150g sugar and zest of 1 lemon, and immediately spoon over the cakes. Leave to cool.