Lemonade Cakes

INGREDIENTS

makes 8-10 mini cakes using a muffin tin

• 3 eggs

• 3/4 cup of brown sugar

• 1/2 cup olive oil

• finely grated zest of 1 lemon

• 1 teaspoon of vanilla extract, paste or the seeds of 1 vanilla bean

• 3/4 cup real lemonade

• 2-1/4 cup of  gluten free self-raising flour

• 1 cup of icing sugar (confectioner sugar) mixed with a few teaspoons of lemon juice to make the lemon icing

HOW TO

1. Preheat your oven to 180 C (350 F)

2. Line a medium sized muffin tin with wrappers (I used an 8 hole jumbo muffin tin)

3. Beat the eggs with sugar until pale and fluffy and the sugar crystals have dissolved

4. Add oil, vanilla, and lemon zest and mix well.

5. Add the lemonade and gradually incorporate the flour, beating gently, until a wet batter is formed

6. Pour the batter into the muffin tin making sure not to fill to the rim as the cakes with grow a lot whilst baking

7. Bake for 20 minutes or until cooked through if tested with a skewer

8. Cool at room temperature. When cooled, drizzle the lemon icing on top and allow 10-15 minutes to set before serving out