Lemon Drizzle Cakes Recipe

Preheat the oven to 180°C (350°F) and grease four individual cake tins.

In a mixing bowl, cream together the butter and caster sugar until light and fluffy.

Beat in the eggs, one at a time, until well combined.

Sift in the self-raising flour and fold into the mixture gently.

Stir in the lemon zest and juice until fully incorporated.

Divide the batter evenly between the cake tins and smooth the tops.

Bake in the preheated oven for 20-25 minutes or until a skewer inserted into the center comes out clean.

While the cakes are baking, make the lemon drizzle by combining the granulated sugar and lemon juice in a small saucepan. Heat gently until the sugar has dissolved.

Once the cakes are out of the oven, prick them all over with a fork and pour the lemon drizzle over the top, ensuring it soaks into each cake.

Allow the cakes to cool completely in the tins before removing and serving.