These sunshiny cakes will make you think spring. Using a one-bowl method simplifies the process, but the butter must be very soft to ensure it combines well with the batter. When lining the tins, make sure the parchment paper extends above the rim for a nicely-shaped cake. For an Easter touch, decorate each one with Smarties.

1 cup granulated sugar

1 1/2 cups all-purpose flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 cup milk

1 tablespoon grated lemon rind

2 eggs

1/2 cup unsalted butter, softened

Glaze:

1/2 cup sugar

1/4 cup lemon juice

Preheat oven to 350 F.

Combine sugar, flour, baking powder and salt in a large mixing bowl and stir with a fork to combine. Add milk, lemon rind, eggs and butter. Beat with an electric mixer until well combined, about 3 minutes. Line base and sides of 7 or 8 greased muffin cups with parchment paper, allowing paper to extend up to 1-inch above top of muffin cup. Spoon in batter to fill tins three-quarters full.

Place in oven and bake for 30 to 35 minutes or until a cake tester comes out clean.

Remove from oven. Cool 10 minutes. Remove cakes from tins, remove paper and place cakes on a rack over a baking sheet.

Bring sugar and lemon juice to boil over high heat. Reduce heat to medium-low and simmer 2 minutes or until slightly thickened.

Use a pastry brush to brush warm syrup over top and sides of warm cakelets. When cooled, ice tops with lemon icing. Serves 6 to 8.

LEMON ICING

If you want the icing to look like a smooth glaze, use the lesser amount of icing sugar. If you want to pipe the icing, add the full amount.

1/2 cup cream cheese

4 to 5 cups icing sugar

2 teaspoons grated lemon rind

1 tablespoon lemon juice

Combine cream cheese, icing sugar, lemon rind and juice in a bowl and mix together until uniform. Refrigerate until ready to use. You may need to rebeat the mixture to soften it.