125g butter, softened at room temperature
¾ cup caster sugar
2 eggs, beaten
½ teaspoon vanilla extract
¾ cup buttermilk
1½ cups self-raising flour
1 teaspoon of lemon zest
Preheat oven to 180°C. Lightly grease a 6-cup friand cake tray or patty cake tray.
Beat together butter and sugar with electric beaters until pale and creamy. Beat in eggs one at a time until mixture is smooth. Add zest, vanilla, milk and flour and stir gently to combine.
Bake on shelf 1 or 3 for 20 minutes or until lightly golden. Cool on a wire rack then drizzle with lemon syrup.
To make the lemon syrup, place ¼ cup castor sugar and ¼ cup lemon juice in a small saucepan. Stir over a low heat until sugar has dissolved then increase heat slightly and simmer for 3-5 minutes. Pour warm syrup over cakes.