This is my basic fairy cake recipe using lemon juice instead of milk and a lemon icing instead of buttercream. Perfect for an afternoon treat or a children's party.
125g unsalted butter
125g caster sugar
125g self-raising flour, sieved
2 large eggs
½ tsp vanilla extract
2-3 tbsp lemon juice
You will need a 12-bun tin lined with paper cases.
Preheat the oven to 180ºC.
Cream the butter and sugar until pale and fluffy. Add the eggs, one at a time, alternating with a spoonful of flour. Then add the vanilla extract and lemon juice, followed by the remainder of the flour. Mix well and carefully spoon the mixture into the cases. Bake for about 15-20 minutes or until golden. Allow to cool on a wire rack before icing.
Lemon Icing
175g icing sugar, sieved
1-2 tbsp lemon juice
grated zest from 1 lemon (for decoration)
Simply sieve the icing sugar into a small bowl and gradually add the lemon juice, taking care not to overdo it. The icing should be thick enough so when you spoon it onto the top of the cakes, it won't run down the sides.
Allow to harden slightly and then decorate with lemon zest.
If you're baking for a children's party, some sprinkles or small sweets might be more suitable.
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