STEPS
INGREDIENTS
Gather ingredients
Preheat oven to 190°C
Add softened butter to a bowl
Add sugar
Beat the butter and sugar together until light and fluffy
Add the eggs one at a time, stirring each one in well before adding the next
This is what it will look like after all the eggs have been added
Sift in flour
Grate in lemon zest
Fold the mixture together
Place about 20 muffin case into a muffin tray
Using table spoons, evenly divide the mixture between the muffin cases
Place in hot oven
For about 15 minutes
These ones are a little overcooked. Don't bake them for too long otherwise they will be dry.
Place half of your chopped strawberries or other berries in a bowl.
Mash them up
Sift in icing sugar
Stir until combined
Drizzle over cakes and them add a chopped strawberry piece on top. Eat them up straight away because the topping doesn't last long. Enjoy!😜
- For the sponge
- 225.0g Unsalted butter, at room temperature, plus extra
- for greasing
- 225.0g Caster sugar
- 4.0 Large eggs
- 225.0g Self-raising flour, plus extra for dusting
- 1.0 Lemon
- For the fresh fruit icing
- 100.0g Fresh berries (raspberries, strawberries or blueberries
- 150.0g Icing sugar