Lemon Cakes - cooking recipe

Ingredients

100 g butter, softened
75 g caster sugar
2 tsp finely grated lemon zest
1 None large egg
150 g self-raising flour
80 ml buttermilk
2 tbsp lemon juice
None None FOR THE LEMON SUGAR
110 g granulated sugar
5 strips lemon rind (5cm long)
20 g butter, melted

Preparation

Preheat oven to 180\u00b0C/160\u00b0C fan/gas 4. Generously grease 8 holes of a 12-hole cupcake tin.
Beat butter, sugar, zest and egg in a small bowl with an electric mixer until light and fluffy. Stir in sifted flour, buttermilk and juice. Spoon mixture into holes; smooth surfaces.
Bake for 25 mins, or until a skewer comes out clean. Stand in tin for 10 mins. Transfer to a wire rack.
Meanwhile, to make lemon sugar, blend or process sugar and rind until fine. Reserve 2 tbsp for this recipe; store the unused sugar in an airtight container for another use.
Brush warm cakes with melted butter; sprinkle with lemon sugar. Serve warm.