Individual cakes are perfect for camping trips and picnics plus the zesty lemon flavour adds a tangy summer twist! Ready to make in 20 minutes, buy these stylish disposable paper mini loaf cases from Sainsbury’s and get ready to create these dinky little cakes with a difference!

MAKES 10  – PREP 20 MINS – COOK 20 MINS

250g margarine (a block of Stork)

250g golden cater sugar

4 large eggs

Zest of 2 lemons

Juice of 1 lemon

200g self raising flour, sieved

50g ground almonds

For the syrup:

Juice of 2 lemons

250g fondant icing sugar, sieved

20 sugared lemon decorations

 

1 Heat the oven to 180C or Gas 4. Put the 10 paper loaf tins onto a metal tray.

2 Cream together the margarine and sugar until pale and fluffy. Gradually beat in the eggs, zest and juice of 1 lemon.

3 Fold in the flour and almonds until evenly combined.

4 Spoon the mixture into the paper loaf cases. Bake for 20 mins until well risen and golden brown.

5 Mix together the juice of 1 lemon and 100g fondant icing sugar.

6 Put the cakes onto a cooling rack. Pierce the cakes several times with a skewer. Pour over the lemon syrup to drench the cakes.

7 Combine the lemon juice and the remaining fondant icing sugar until smooth. Top cakes with lemon sugar decorations and drizzle with the lemon icing.  Store in an airtight container for up to 2 days.

Per serving: 520 cals, 27g fat (25g saturated), 63g carbs

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