Frosted lemon fairy cakes

Prep: 15 mins
Cook: 20 mins
Frosted lemon fairy cakes

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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