Little Lemon Cakes

These are great little cakes that can be served warm, with lightly whipped cream for an easy and delicious dessert.

• 1 cup sugar
• 1/2 cup oil (canola)
• 2 large eggs
• finely grated rind of 1 lemon
• 1/2 cup lemon juice
• 1 tsp vanilla essence
• 1 1/2 cups self raising flour
• 3/4 cup hot water
• 3/4 cup sugar
• finely grated rind of 1 lemon

1. Heat oven to a medium temperature (180C.)
2. Blend first measurement of sugar, oil, eggs, a grated rind of one lemon, lemon juice and vanilla in a food processor until creamy.
3. Add flour and blend lightly till smooth. 
4. Share mixture between six 1 cup moulds or tins (smaller sized tins can be used to make more cakes).
5. Bake for 12-15 minutes. 
6.   While cakes cook prepare syrup. 
7. Put water, second measurement of sugar and finely grated rind of one lemon in a microwave proof bowl. Heat on high for 3 minutes. Seive. 
8. When cakes a cooked remove from oven and pour over the syrup. 
9. Let stand for a few minutes before removing from tins. 
10. Leave for at least an hour before serving. Can be lightly reheated in a microwave if required.