For those of you wh0 read reguarly, you will know that as my egg mountain increases I try to find new ways to use them up. This usually ends with a baking session. Sometimes I only have an hour before picking the children up from school and I look to make something that will be mixed, baked and on a cooling tray in that time. This week I set out to make some butterfly cakes and ended up making some lovely mini lemon drizzle cakes.
I mixed up a basic sponge batter and filled 12 cake cases. As they were cooking I thought I would mix up some butter icing only to find that we had run out of icing sugar. The mother of invention is neccessity, as I had nothing else in I thought I would make a quick lemon syrup, (juice and zest of one lemon and two tbs caster sugar, heated over a low heat until the sugar dissolves).
When the cakes came out of the oven, I spooned the lemon syrup over each mini cake. It soaked into the hot cakes quickly and bathed the little sponges in lovely lemony lushness. A quick sprinkle of sugar on the top completed decoration and I can report they were a big hit in my house. Just the right size for an after-school snack. I will definetly be making them again.