These delectable little treats can be made ahead of time and frozen for up to a month.

Preheat oven to 180˚C.

Grease and lightly flour mini bundt moulds or any other decorative tins you may have (1/2 cup capacity). In a large bowl, cream the butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Add the eggs, one at a time, mix until each addition is combined. Add the flour in three batches, alternating with the soda water, beating after each addition until smooth. Add the vanilla extract and lemon zest and mix well. Spoon the mixture into the pre-prepared bundt moulds and bake for 15-20 minutes or until golden brown.

Let cakes cool in pan until room temperature, remove and cool on a wire rack. Dust lightly with icing sugar just before serving.

Note: If you don’t have decorative tins, try using mini angel food cake moulds or even muffin trays. Cooking times will vary depending on the size of moulds or tins.