Tag Archives: cakes

Lemon Fairy Cakes Recipe

11 Apr

Quick and easy fairy cakes for afternoon tea, or as an anytime treat. Makes 14-16.

Lemon Fairy Cakes

Ingredients

  • Cake Mixture
    • 125 g butter, softened
    • 125 g  self-raising flour, sifted
    • 125 g caster sugar
    • 2 eggs, lightly beaten
    • 1 tsp vanilla extract
    • 2 tbsp milk
    • zest of one lemon
  • Glacé icing
    • 100 g icing sugar
    • 2 tbsp lemon juice, freshly squeezed
    • food colouring, if desired

Method

Pre-heat oven to 190 C.

Cream butter and sugar together using an electric mixer, add beaten egg in small batches, then vanilla while still mixing.  Add lemon zest.  The mixture might look slightly curdled due to the citric acid in the lemon zest but don’t worry! Then add half the amount of flour gradually while mixer is on slow speed. Add the milk. Continue adding the rest of the flour until the mixture is smooth.  If you don’t have an electric stand mixer, a hand mixer with whisk attachment is fine or quick arm work with a wooden spoon or a balloon whisk.

Spoon the mixture into paper bun cases or if you are using a fairy cake tin, ensure the tin is oiled so they don’t stick.  Bake for 12 minutes or until risen and golden in colour.  Insert skewer and if it comes out clean, the cakes are done. Leave to cool on a rack before icing.

To make the icing, sift the icing sugar into a bowl and add the 2 tbsp of freshly squeezed lemon juice. You could make orange flavoured by using orange juice, or in theory any other sort of flavourings/extracts.  Stir until smooth.  I made my icing purple by adding a few drops of red and blue food colouring, that’s the fun bit!

Spoon the icing over the cakes and top with decoration(s), if using.  Allow the icing to set and then remove the external paper cases (if used).  Et voila, fairy cakes that your friends and family will love.

Notes:

I found that my paper cases didn’t fit the silicone tray I had, so I doubled up on the paper cases and put them on a baking sheet, which worked perfectly.  After baking you can always remove the other case.

To make icing the cakes afterwards a bit easier, don’t overfill the cases, but leave room for the cakes to rise.  Otherwise you will end up with a high dome on the cake, which makes it slightly more difficult for any topping like  a cherry or sugar flower to stay put.