240g softened unsalted butter
200g caster sugar, plus extra for sprinkling
grated zest and juice of 1 lemon
3 large eggs
210g self-raising flour
90g plain flour
Preheat the oven to 170 degrees (fan-forced) and prepare a 24 muffin tray. Cream the butter and sugar, and add the lemon zest. Add the eggs one at a time with a tablespoon of flour for each. Then gently mix in the rest of the flour, and finally, the lemon juice. Sprinkle with caster sugar (about 2 tbsp should do it) as it goes into the oven, and bake for 1 hour or until a cake-tester comes out clean.