add the sifted flour, baking powder, milk and lemon zest, and mix well to combine. grease and flour a round cake tin, spread the batter evenly, then bake at 180 degrees Celsius (350 Fahrenheit) for 35-40 minutes or until golden and a skewer inserted in the middle comes out clean.. Add the flour, sugar, butter, baking powder, eggs, milk and lemon zest to a large bowl or freestanding mixer. Mix everything together using the paddle attachment of your mixer, or a hand held electric whisk. Mix it until it comes together in a smooth batter.
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Drain, cut the lemons in half and remove any pips. Preheat the oven to 180C/350F/Gas 4 (160C fan). Place the lemons, including the skin, in a food processor and process until smoothish, but still.. Step 3: Adding the Lemon Drizzle. Prepare the Drizzle: While the cupcakes are baking, mix the lemon juice with caster sugar to create the lemon drizzle. Pierce the Cupcakes: Once baked and slightly cooled, pierce the top of each cupcake several times with a skewer. Drizzle: Spoon the lemon drizzle over the top of each cupcake, allowing it to.
