Lemon Cakes

Last week, after run, chores AND beach (seems like Sunday is becoming my busy day :/), I just had enough time to make lemon cakes before (another thing to add to my Sunday list) I made dinner.

  <----Picture from the recipe book

Again, there was heaps of butter that I substituted with catering spread. Yuck!

First, I preheated the oven to 160°c. After, I put the very softened butter (I actually remembered to soften the butter first this time) into a plastic bowl, then castor sugar, and lemon rind and used the electric mixer to make it fluffy. Then I put one of the three eggs in, mixed it, put the second one in, mixed it, and then put the third one in, and oh? What next? Oh yeah, I mixed it. What a surprise.

I put the lemon juice in next.

Then I put the flour in and then the baking powder, and folded it into the lemony mixture.

Then, even though it said to grease the tin, I didn’t. Luckily they didn’t stick.

Then into the oven they went, for around 20-30 minutes. IT’S THAT EASY!

Chaos in the kitchen! I'll try and remember to clean up as I go next time. ;)

You can put passionfruit syrup on it if you want, but I find it’s nice with or without it.

Yum-o!