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Ingredients

For The cakes

  • 170g Soft Butter
  • 170g Caster Sugar
  • 170g Self Raising flour
  • 3 medium eggs
  • Juice and zest of Lemon (non-waxed)

For the icing

  • 150g icing sugar
  • 20ml lemon juice
  • Zest of lemon

Method

  • STEP 1
    Preheat oven to 180 degrees/Gas mark 4
  • STEP 2
    Place cupcake cases into a cupcake tray
  • STEP 3
    Cream together the butter and the caster sugar until light & fluffy
  • STEP 4
    Whisk the eggs in a seperate bowl until doubled in volume, then slowly add it to the mixture stirring until thick.
  • STEP 5
    Add the lemon zest & juice then whisk.
  • STEP 6
    Sift in the flour, gently fold the mixture.
  • STEP 7
    Spoon into the cupcake cases.
  • STEP 8
    Put into the oven and cook for about 17mins until the tops are golden & are firm to touch.
  • STEP 9
    Leave to cool for 5mins
  • STEP 10
    For The Icing:
  • STEP 11
    Sift the icing sugar into a bowl.
  • STEP 12
    Add lemon Juice bit by bit until mixture is smooth but not too runny. Use more or less juice as required.
  • STEP 13
    Add in the lemon zest, then drizzle onto the cakes.
  • STEP 14
    Decorate as desired.
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A star rating of 4.5 out of 5.2 ratings
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