Ingredients

150g butter, at room temperature

150g caster sugar

3 eggs

150g self raising flour

2 teaspoons vanilla extract

1 rind and juice of whole lemon

Procedure:

Preheat oven to 180 C / Gas 4.

In a bowl, with an electric handheld whisk beat the butter, lemon rind and sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Sift the flour in gradually along with the vanilla extract and the lemon juice until a smooth mixture forms. Distribute the cake mixture evenly into the muffin tin

Bake in the preheated oven for 15 to 20 minutes, or until a skewer inserted in the centre comes out clean. Remove from the oven and allow to cool in the tin for 5 minutes before transferring to a cooling rack.

Credit: Danai Hwata