LEMON DRIZZLE CAKE...

LEMON DRIZZLE CAKE

source from :    anncoojournal.com

Ingredients :

125  gm  soft butter

2  eggs  ~  lightly beaten  (about 120 gm)

2  tbsp.  fresh milk

70  gm  caster sugar

1  tsp.  vanilla extract

1  tbsp.  lemon juice

lemon zest from one lemon

125  gm  self-raising flour  or  cake flour + 1 1/4 teaspoon baking powder

To Make Lemon Syrup :

2  tbsp.  lemon juice

3  tbsp.  caster sugar

Instructions :

1.  Preheat oven to 160'C.

2.  Pour all the ingredients (except the lemon syrup ingredients) together into a large bowl and whisk at low speed until just combined, about 30 seconds.  Then gently fold well the mixture with a rubber spatula.

3.  Fill the silicone cases or cupcake liners to 2/3 full and bake in the middle rack of the oven for about 25-30 minutes or test with a skewer inserted into the cake comes out clean.  Meanwhile, boil the lemon syrup until sugar dissolved at low heat.

4.  Cool cake about 5 minutes, then remove cakes from cases and poke each cake a few times with a skewer.  Then brush the warm lemon syrup generously onto each cakes.  Leave cakes to cool before serving.!!!