Oh I love lemon cake and so I figured why not and when I saw these cute cake cases from Marks and Spencers it was the push in the lemon direction I needed!
140g Self raising flour
1 lemon zest & Half lemon juice
100g Caster sugar
1 Lemon Juice half lemon zest
Splash of yellow food colouring.
Firstly, turn the oven on to 180 degrees and leave to heat.
Next take the flour and sugar and mix together in a bowl. Then in a separate bowl whisk the Lemon juice and eggs until they are a smooth mixture.
I then add the butter into the flour and sugar mix along with the egg and lemon and then blend this all together until it forms a smooth cake paste. I then add the lemon zest and gently stir this into the mixture and then place into 12 cake cases and into the oven for about 15-20 minutes.
Once removed from the oven I then place onto a baking tray and leave to cool whilst I make the Lemon icing.
For this I start by mixing the butter with some icing sugar. If you read my last baking blog you would see that I don’t like to put an amount of the icing sugar used, just know its a lot. I feel that if you put an amount on it then it feels too restricted and just doesn’t work so by going by eye is the best way for me. I then add the lemon juice into the mix and then using a fork mix this together until it is smooth. I then apply a splash of the yellow food colouring and then some more icing sugar and repeat again until it is completely mixed. Finally once the cakes are cooled I pipe the icing on top of the cakes. For an extra finishing touch I sprinkle a small amount of lemon zest onto the top of the cake and there we have it. Cute, fresh, spring lemon cakes!