Sponge
6
oz plain flour
6
oz caster sugar
6
oz butter or margarine,
softened
3
free range eggs, beaten
Grated rind of one lemon
Juice of half a lemon
1
tablespoon of baking
powder
Method
Sift together the flour and baking powder into a bowl.
Add the sugar, softened butter and beaten eggs. Mix with food mixer on slow speed until
combined then increase speed and beat for 1 to 2 minutes until the mixture is light and
fluffy. Mix in the lemon juice and lemon rind.
Spoon into prepared cupcake cases and bake in oven until risen and golden brown.
Whilst still warm, make several holes in each cake with a skewer and pour a little of the
prepared lemon syrup onto each cake. Distribute the syrup between all the cakes,
reserving a little for the lemon butter cream.
Once the cakes with the lemon syrup added are cool, use a piping bag and star - shaped
nozzle to pipe swirls on the top of each cake. Finish by decorating each one with two
white chocolate buttons.
Lemon syrup
Juice of one lemon
3
oz icing sugar
Place the lemon juice in a small
saucepan and place over a low heat.
Add the icing sugar and stir until
dissolved. Do not allow the mixture to
boil. NOTE: before adding to the butter
cream, allow the syrup to cool. It can be
poured over the top of the cakes while
still warm, however.
Butter cream
50
g butter or margarine
100
g icing sugar
The reserved lemon syrup
A little yellow food colouring (if liked)
Beat the butter in a bowl with an electric
mixer, having added the reserved lemon
syrup and yellow food colouring. Add the
icing sugar a little at a time, beating with
the mixer between each addition. When
all the sugar is added, beat the mixture
until pale and fluffy.
Why not try BHWT team
member, Mick Putland’s
scrummy zesty cup
cakes?