Monday, 10 November 2014
4 oz butter at room temperature
2 large eggs
4 1/2 oz SR flour
1 1/2 oz polenta
2 tsp baking powder
1-2 tbs milk
Juice and finely grated rind from 1 lemon
More sugar to taste.
Tip Microwave the lemon on medium for 10-20 secs to get more juice out
Wizz up the sugar butter and eggs in a food processor
Fold in the flour, polenta, lemon zest and baking powder
Mix in the milk to soften the consistency and spoon out into cup cake cases.
Bake at gas 5 till risen and golden.
Pour the lemon juice evenly over the cakes and sprinkle with sugar to taste.
If you prefer it sweeter mix the lemon juice with sugar first.