Mini cherry and lemon drizzle cakes...

 Quick and easy

Who can resist this bite sized version of a favourite cake with a jewel like cherry in the centre.

Makes 18

Preparation time: 25 minutes

Cooking time: 10-12 minutes

What you need


50 g (2 oz) soft margarine

50 g (2 oz) caster sugar

75 g (3 oz) self-raising flour

1 egg

1 lemon, grated rind and juice

18 British cherries, about 125 g (4½ oz) in total, stalks and stones removed

75 g (3 oz) granulated sugar

Method

Preheat the oven to 180ºC/350ºF/Gas Mark 4. Lightly brush 18 sections of 2 x 12 mini muffin tins with a little sunflower or vegetable oil.

Add the soft margarine, caster sugar, flour, egg and lemon rind to a bowl and beat together until smooth.

Divide the mixture between the oiled muffin tin sections and press a cherry into the centre of each. Bake for 10-12 minutes until the cakes are lightly risen and golden brown. Meanwhile mix the lemon juice and granulated sugar together in a bowl.

Allow the cakes to cool for a few minutes then loosen the edges with a knife and transfer to a plate or baking sheet lined with non-stick baking paper. Quickly spoon the lemon juice mixture over the hot cakes and leave for the syrup to soak in and the sugar to form a crunchy topping. Serve warm or cold.

Guest Post Credits-  Seasonal Berries