Lemon and cranberry cube cakes
Skill level: Easy peasy
Costs: Cheap as chips
These scrummy little teatime treats are packed full of tastebud-tickling cranberries and lemon zest. Perfect with a cuppa!
- 175g (6oz) butter, softened
- 175g (6oz) caster sugar
- 175g (6oz) self-raising flour
- 3 medium eggs
- Finely grated zest and juice of 2 lemons
- 2tbsp milk
- 170g dried cranberries
- 4-6tbsp granulated sugar
Top tip: If you can't get hold of dried cranberries, cherries work just as well - or swap the lemon for orange and the cranberries for chocolate chips.
- Place the butter, sugar, flour, eggs, lemon zest and milk in a bowl and beat until smooth. Stir in cranberries.
- Spoon the mixture into 26 x 16.5cm (10¼ in x 6½ in) tray bake tin, lined with baking parchment, and level the surface.
- Bake in the centre of the oven for 30-35 mins at 190°C (375°F, gas mark 5), or until the cake has risen and is firm to the touch in the centre. Remove from the oven.
- While the cake is still hot, sprinkle with granulated sugar and drizzle with lemon juice. Leave to cool completely, then cut it into cubes.
Nutritional information per portion
- Calories 240(kcal)
- Fat 11.0g
- Saturates 7.0g
- Sugars 16.0g
- Salt 0.4g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.