Frosted lemon fairy cakes
Prep:
15 mins
Cook:
20 mins
125g golden caster sugar
125g unsalted butter, at room temperature
2 lemons, zested plus 4 tbsp juice
2 eggs
125g self-raising flour
185g icing sugar , sifted
100g golden caster sugar
1 lemon, zested
To make the lemon sugar, blitz 50g golden caster sugar in a food processor with the majority of the lemon zest, then mix in the remaining sugar.
Place to dry on a baking tray for about an hour.
To make the cakes, heat the oven to 160°C/gas 4.
Mix the sugar, butter and lemon zest using an electric mixer until light and fluffy for 4-5 minutes.
Gradually add one egg at a time, adding a spoon of the flour as you go. This will prevent curdling.
Finally, mix in the rest of flour and 2 tbsp lemon juice. Line a bun tray with 12 cases and divide the mix between them.
Bake for 18-20 minutes, until risen and light golden. Cool on a wire rack.
Combine the icing sugar and 2 tbsp lemon juice well until smooth.
Remove the paper cases from the cakes and place on a wire rack.
Generously ice the top of each cake and sprinkle the lemon sugar and the rest of the zest on top. Leave to set. .
Serves
12
Preparation Time
15 minutes
Cooking Time
20 minutes
Main ingredients
Flour, Fruit, Sugar
Recipe Type
Party Food, Cakes & Baking, Easy, Kids Food, Cake Stall, Cupcakes, Classics
Special Info
Pregnant Mums
Level of Difficulty
Easy
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