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Recipe by olive magazine

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1. To make the lemon sugar, whizz 50g golden caster sugar in a food processor with most of the lemon zest, then mix in the remaining sugar. Tip onto a baking tray and leave to dry for 1 hour.
2. To make the cakes, heat the oven to 180C/fan 160C/gas 4. Beat the sugar, butter and lemon zest using an electric mixer until light and fluffy - give it plenty of time as this will make the cakes nice and light. Add 1 egg at a time with a spoonful of the measured flour to prevent curdling. Finally, mix in the remaining flour and 2 tbsp lemon juice. Line a bun tin with 12 cases and divide the mix between them. Bake for 18-20 minutes, until risen and light golden. Cool on a wire rack.
3. Mix the icing sugar and 2 tbsp lemon juice until smooth. Remove the paper cases from the cakes and sit on wire racks. Ice the tops of the cakes. Sprinkle with lemon sugar and the remaining zest and leave to set.

Per cake

261 kcalories, protein 2.2g, carbohydrate 43.8g, fat 9.8 g, saturated fat 5.7g, fibre 0.3g, salt 0.14 g

Latest comments and suggestions

• Nicola

  02 February 2009

  Nicola rated and commented on this recipe

  

  I wont be making these again, far too sweet, I had to leave the lemon sugar topping off as with the icing sugar it was just too much.

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• Alice.Rose

  06 February 2009

  Alice.Rose rated and commented on this recipe

  

  i love these cakes but they are a bit sweet. :-)

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• Beth

  10 February 2009

  Beth rated and commented on this recipe

  

  I didn't think these were too sweet at all - the icing sugar nicely balances the acidity of the lemon - having said that I didn't use the lemon sugar topping as I thought it was unnecessary.

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• Danni @ olive mag

  13 February 2009

  Danni @ olive mag rated and commented on this recipe

  

  These are pretty sweet, I do however have an impenetrable sweet tooth and loved this recipe. The fairy cakes were well received on both occasions that I made them.

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• debsieeg

  28 February 2009

  debsieeg rated and commented on this recipe

  

  Way too sweet, really not necessary to use the sugar topping and a bit irritated to have 100g of sugar and lemon left over to throw away

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• rodders79

  23 March 2009

  rodders79 rated and commented on this recipe

  

  Way too sweet for me and quite frankly I was unimpressed but I let my toddler have one and he seemed to like it....just before running riot on the sugar.

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• Kathryn

  27 March 2009

  Kathryn rated and commented on this recipe

  

  I thought they were fab, even with the sugar topping which gave them a nice texture. There was too much though so I saved 1/2 in an airtight jar for the next time and it kept well. I found the sharp lemon balanced the sweetness of the sugar.

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Ingredients

• 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

LEMON SUGAR TOPPING

• 100g golden caster sugar
• 1 lemon , zested

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Difficulty and servings

Makes 12

Preparation and cooking times

Ready in 50 minutes

Ingredients

• 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

LEMON SUGAR TOPPING

• 100g golden caster sugar
• 1 lemon , zested

Per cake

261 kcalories, protein 2.2g, carbohydrate 43.8g, fat 9.8 g, saturated fat 5.7g, fibre 0.3g, salt 0.14 g

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