Tag: lemon recipes

Pre-heat oven to 170 degrees centigrade fan

In a mixer place in the flour, 50g of the butter, baking powder, lemon zest, caster sugar and using a paddle attachment mix it until it is like a dusty powder.

Mix the egg and milk together, then with the mixer going, gradually add it in.  You will need to mix for around 2 minutes on a low setting.  Stop the mixer and use a spatula to make sure all ingredients have been added. 

Place the baking cases in a muffin tray, then add the mixture until it is just over half full in each cake case.  Place in the oven and cook for 20-25 minutes until golden and springy.  Then remove from the tin and let them properly cool on a wire rack.  If you don’t let them cool, you are going to end up with a right runny mess!

Once the sponges have cooled, you can cut a small circle lid off and fill with a teaspoon of lemon curd, before popping the lid back on.  The video to this recipe shows this.

Then to make the icing you simply place the icing sugar, lemon juice, 80g butter and whisk up until light and fluffy.  This can take up to 5 minutes.  If the icing is a little too stiff, you can add a teaspoon at a time of warm water.  Whilst whisking  you can add yellow food colouring (to the manufacturers instructions)  I only need a couple of drops of the natural colouring I use.  Affiliate links to some of the baking implements and ingredients I use are in the notes link below.  

Then place in a piping bag, swirl on top and add decorations to your choosing!