Perfectly portable little cakes, they can be frozen but you will lose most of the crunchy sugar topping. When pouring oven the drizzle make sure the sugar is well mixed into the lemon juice so you achieve that gorgeous crunchy topping. I used my popover tin which will give you a fabulous deep shape to the cakes.
200g unsalted butter, softened
230g caster sugar
3 large eggs, beaten
230g self-raising flour
50g mascarpone or cream cheese
Finely grated zest of 2 large lemons and juice of one
110g granulated sugar
You will also need 8 x muffin/popover pans buttered and lined with baking parchment or tulip cases .
Preheat the oven to 170c
Cream the butter and caster sugar together until pale, light and fluffy, this is easiest in a freestanding mixer or by using an electric hand-whisk.
Gradually add the beaten eggs, mixing well between each addition.
Sift in the flour and mix to combine.
Add the mascarpone and grated lemon zest and mix again until smooth.
Gradually add the beaten eggs, mixing well between each addition.
Sift in the flour and mix to combine.
Add the mascarpone and grated lemon zest and mix again until smooth.
Spoon the mixture into the prepared tins and spread level using a palette knife.
Bake on the middle shelf of the preheated oven for about 22-25minutes, or until well risen, golden and a wooden skewer inserted into the middle of the cakes comes out clean.
Remove the cakes from oven.
Mix the lemon juice with the granulated sugar and slowly pour over the warm cakes.
Leave the cakes to cool in the wrappers before serving.
Mix the lemon juice with the granulated sugar and slowly pour over the warm cakes.
Leave the cakes to cool in the wrappers before serving.
