Mini Lemon Drizzle Loaf Cake
125 g butter
125 g lemon sugar
2 large eggs
125 g self raising flour
1 tbsp lemon flavouring
To decorate
100 g icing sugar
Water (not a perfect amount)
1 large lemon zest
Method
1) Preheat the oven to 170C/ gas mark 3 / 320F. Start, by placing your butter and sugar in a bowl and beating until it becomes light and fluffy. The sugar should of dissolved into the butter.
2) Next, fold through your eggs, flour and lemon flavouring. Make sure you scrape everything in your bowl so you do not have a pocket of lemon or a pocket of flour.
3) Once fully cool, Let's decorate! To begin your decoration, add a tablespoon of water at a time into your icing sugar. Once fully incorporated, check the consistency so that there is a perfect amount. This is all done by eye and keep adding a tablespoon until you get to a runny icing but not opaque.
4) Finish with the zest of lemon, and eat almost immediately for a sticky icing or leave for around 30 minutes if you want a cruncher icing.
5) Before you bake, all you need to do is place your batter into a mini loaf case and then place all your mini loafs onto a baking tray and bake for around 20 minutes or until a cake tester or skewer comes out clean. Allow to cool fully before decorating.
6) Once decorated brush with some lemon juice and sugar. This will create a sticky top on the mini lemon loafs.