Preheat the oven to 180ºC/350ºF/Gas Mark 4. Lightly brush 18 sections of 2 x 12 mini muffin tins with a little sunflower or vegetable oil.
Add the soft margarine, caster sugar, flour, egg and lemon rind to a bowl and beat together until smooth.
Divide the mixture between the oiled muffin tin sections and press a cherry into the centre of each. Bake for 10-12 minutes until the cakes are lightly risen and golden brown. Meanwhile mix the lemon juice and granulated sugar together in a bowl.
Allow the cakes to cool for a few minutes then loosen the edges with a knife and transfer to a plate or baking sheet lined with nonstick baking paper. Quickly spoon the lemon juice mixture over the hot cakes and leave for the syrup to soak in and the sugar to form a crunchy topping. Serve warm or cold.
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