Lemon Lavender Teacake 柠檬薰衣草小蛋糕

Lemon and Lavender Teacake

      Ingredients:
      150g self-raising flour

      80g sugar
      125g butter, softened
      2 large eggs, lightly beaten
      1 tsp lemon juice
      grated zest of 1 lemon zest
      3 tsp dried lavender
      2 tbsp sour cream

      Method:

• Preheat oven to 180 deg C,
• Beat butter and sugar until light and fluffy at medium speed,
• Use low speed and slowly add in beaten eggs until mixture incorporated and add in lemon juice, mix well.
• Sift self-raising flour into the batter in 3 batches and fold well with a rubber spatula.
• Add in sour cream, fold well and lastly add dried lavender into it, mix well again.
• Spoon batter mixture into piping bag and pipe into 8 mini cupcake liners to 3/4 full.
• Then bake in the preheated oven for about 25 minutes or skewer inserted comes out clean.
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