You will need
125 g soft butter
125 g self-raising flour
125 g caster sugar
2 tbsp milk
2 large eggs
Finely grated zest of 1 small lemon
1. Line the muffin tin with the paper cases. Put all the cake ingredients into a bowl, and beat with an electric whisk until evenly combined and smooth.
2. Divide the mixture among the paper cases. Bake in a preheated oven at 180°C/gas mark 4 for 20–25 minutes until well risen and light golden brown. Transfer the cakes in their cases to a wire rack, and leave to cool.
3. Make the icing: put the butter and half of the icing sugar into a bowl, and beat with an electric whisk until evenly combined and smooth. Add the lemon juice and the remaining icing sugar, and beat again until light and fluffy.
Recipe, Mary Berry’s Complete Cookery Book, Mary Berry (Dorling Kindersley)
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