• 125 g unsalted butter softened
  • 125 g golden caster sugar
  • 1 zest lemon
  • 2 eggs
  • 125 g self-raising flour
  • 0.5 tsp baking powder
  • 150 g about icing sugar enough lemon juice to mix together to a runny but not thin icing
  • sugar flowers to decorate
  • you will also need paper cake cases a hole muffin tray


  1. 1

    Preheat the oven to 180?C, fan 160?C, gas 4. Line the 12-hole muffin tray with the paper cases. Put the soft butter, sugar and lemon zest into a large bowl and beat together until pale and fluff.

  2. 2

    Crack the eggs into a small bowl and beat together with a fork. Add a little egg to the mixture and beat, continue to add the egg a little at a time. Add 2 tbsp of the flour – this will help stop the mixture from curdling.

  3. 3

    When you have added all the beaten egg you can then sieve the remaining flour and baking powder on top.

  4. 4

    Fold the mixture together using a large spoon until all the flour is mixed through the mixture. Don’t beat it or you will knock out all the air.

  5. 5

    Spoon the mixture evenly into the paper cases. Using oven gloves, put the trays into the oven and bake for about 12-15 minutes, until the mixture has risen and is golden and the cakes feel slightly springy when you touch them. Leave to cool.

  6. 6

    Make the icing by sieving the icing sugar in a bowl and adding a little lemon juice so it’s a runny consistency. Decorate the cakes with the icing and sugar flowers.

Nutritional Details

Each serving provides
  • Energy 925kj 221kcal 11%
  • Fat 9.6g 14%
  • Saturates 5.4g 27%
  • Sugars 23.5g 26%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1721kj/411kcal

Each serving provides

60.8g carbohydrate 0.6g fibre 3.8g protein

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