Lemon and cranberry cube cakes

These scrummy little teatime treats are packed full of tastebud-tickling cranberries and lemon zest. Perfect with a cuppa!

Makes: 15
Prep time: 15 mins
Cooking time: 30 mins35
Total time: 45 -50 mins
Skill level: Easy

Costs: Cheap as Chips

Ingredients:

175g (6oz) butter, softened
175g (6oz) caster sugar
175g (6oz) self-raising flour
3 medium eggs
Finely grated zest and juice of 2 lemons
2tbsp milk
170g dried cranberries
4-6tbsp granulated sugar

Method:
Place the butter, sugar, flour, eggs, lemon zest and milk in a bowl and beat until smooth. Stir in cranberries.
Spoon the mixture into 26 x 16.5cm (10¼ in x 6½ in) tray bake tin, lined with baking parchment, and level the surface.
Bake in the centre of the oven for 30-35 mins at 190°C (375°F, gas mark 5), or until the cake has risen and is firm to the touch in the centre. Remove from the oven.
While the cake is still hot, sprinkle with granulated sugar and drizzle with lemon juice. Leave to cool completely, then cut it into cubes.

Nutritional information per portion:
Calories:240(kcal)
Fat:11.0g
Saturates:7.0g
Sugars:16.0g
Salt:0.4g

This nutritional information is only a guide and is based on 2,000 calories per day.