ELECTRIC DRINKS RECIPES

Steps:

• Coat an 8- to 10-cup ring or tube pan with nonstick spray, then flour.
• Combine 3/4 cup flour, the yeast, sugar and salt in large bowl. In a 2-qt saucepan, heat milk and butter until very warm (120° to 130ºF on an instant-read thermometer). Gradually add to flour mixture; beat with an electric mixer on medium speed 2 minutes, scraping bowl occasionally.
• Add eggs, 1 cup flour and the lemon zest; beat 2 minutes on high speed. Stir in remaining 1/2 cup flour until blended.
• Spread dough evenly into prepared pan. Cover with plastic wrap and a clean kitchen towel. Let rise in a warm place until doubled, about 45 minutes.
• Meanwhile, mix sugar and water in a small saucepan. Bring to a boil; reduce heat and simmer, uncovered, 10 minutes or until syrupy. Remove from heat; stir in lemon juice and limoncello.
• Heat oven to 375ºF. Bake for 25 minutes or until a wooden pick inserted in cake comes out clean. Prick surface with a skewer; brush warm cake with half of the syrup.
• Run knife around edge to release; invert cake onto wire rack set over a pan. Spoon or brush remaining syrup over cake. Let cool completely. Mound berries in center.

Steps:

• Heat oven to 160C/140C fan/gas 3. Line a muffin tin with 12 muffin cases. With an electric whisk, whisk the butter, 250g of the sugar, eggs, flour, zest of 2 lemons and juice from 1 lemon until just combined – don’t over-whisk. Fill the cases two thirds full, then bake on a middle shelf for 30 mins, until a skewer poked in comes out clean.
• Cool for 10 mins, then transfer cakes to a cooling rack on a tray and poke each a few times with a skewer. Pour remaining lemon juice over remaining 150g sugar and zest 1 lemon, and immediately spoon over the cakes. Leave to cool.