Iced Lemon Finger cakes


Preperation <10mins, Cooking 25-30mins

 3 eggs (from the hen house), Sugar(150g), Butter(150g), Organic S.R Flour(150g), 1 Organic Lemon, Icing Sugar and Sprinkles


Heat oven to 180 degree C, Gas mark4. Grease & flour 1 square 7 inch tin.  Into a mixing bowl mix the butter and sugar until smooth.  Cut the lemon in two, and squeeze one half of the juice into the bowl (mind the seeds) and blend again until smooth. Beat in the eggs one at a time, adding a table spoon of the flour with the last, and mix each time until creamy smooth. Sift in the flour and fold into the mixture until the mixture stiffens and goes smooth once again.

Pour the mixture into the tin and level out , bake for 20-30mins until brown and and screwer comes out clean from the middle. Turn out and cool.

Once cool, Squeeze the other lemon half into a bowl (mind the seeds) and add equal amount of warm water. Add Icing sugar to the lemon water until the icing is the consistency of “Smooth Peanut Butter” . Poor and spread the icing over the cake and decorate with some sprinkles. Cut the cake in half then each half into 6 x 3cm fingers.