Mini Lemon and Thyme Drizzle Cakes

pbs.org

Lynnrdt

subheading: For the lemon curd:

2 free-range eggs

2 large unwaxed lemons, zest and juice

110g (4 oz) unsalted butter

175g (6 oz) caster sugar

1 tsp cornflour

subheading: For the sponge:

cake release spray or butter, for greasing

175g (6 oz) baking spread

175g (6 oz) caster sugar

3 medium free-range eggs

175g (6 oz) plain flour

pinch salt

1½ tsp baking powder

1 tbsp finely chopped lemon thyme leaves

½ lemon, zest only

subheading: For the syrup:

100g (3½ oz) caster sugar

few sprigs fresh lemon thyme, leaves picked

1½ lemons, zest and juice only

subheading: For the topping:

35g (1¼ oz) caster sugar

1 unwaxed lemon, zest only

12 candied lemon slices

thyme leaves, for decoration

subheading: For the filling:

50g (1¾ oz) unsalted butter, softened

50g (1¾ oz) icing sugar

100g (3½ oz) mascarpone cheese

100ml (3½ fl oz) double cream, whipped

Directions at pbs.org

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