An inspiring Easter recipe for dainty lemon cakes.
Ingredients
- 100g spreadable butter
- 100g golden caster sugar
- 2 medium eggs
- 100g self-raising flour
- 1 tsp chopped fresh rosemary leaves, plus rosemary blossom, to decorate
- Grated zest of 1 lemon
- 1 tbsp milk
- 100g icing sugar
- Pink, blue and yellow food colourings
- 50g coloured sugar eggs
Method
- 1. Preheat the oven to 180°C/fan160°C/gas 4. Line a bun tin with 10 paper cake cases.
- 2. Put the butter, sugar, eggs, flour, chopped rosemary, zest and milk in a large bowl and beat with a wooden spoon or electric whisk until smooth. Divide between the paper cake cases, until about three-quarters full.
- 3. Bake in the oven for 15-20 minutes, until risen, golden and just firm to the touch. Allow to cool.
- 4. Mix the icing sugar with about 1 tablespoon cold water until smooth. Divide the icing between 3 bowls and add a drop of food colouring to each. Drizzle a teaspoonful of the coloured icings onto the cakes – one colour per cake. Put a sprig of rosemary blossom and a sugar egg onto each. Keep in a cake tin for up to 3 days.
Nutritional info
Per cake: 225kcals, 9.8g fat (5.6g saturated), 2.5g protein, 34.1g carbs, 26.4g sugar, 0.3g salt