Description
Soft, buttery lemon fairy cakes filled with tangy lemon curd and topped with delicate ‘wings’ of sponge and a dusting of icing sugar. A nostalgic and zesty treat that’s perfect for afternoon tea, parties, or picnics.
Ingredients
Scale
- 200 g butter, at room temperature, chopped
- 155 g (3/4 cup) caster sugar
- 1 tsp finely grated lemon rind
- 3 eggs, at room temperature
- 225 g (1 1/2 cups) self-raising flour
- 75 g (1/2 cup) plain flour
- 250 ml (1 cup) buttermilk
- 1 × 350 g bottle lemon curd
- Icing sugar, to dust
Instructions
- Preheat the oven to 180°C (350°F) and line fifteen 80 ml (1/3-cup) muffin pans with paper cases.
- Using an electric beater, beat the butter, sugar, and lemon rind together for 10–12 minutes until pale and creamy. Add the eggs one at a time, beating well after each addition.
- Sift the self-raising flour and plain flour together. Add half the flour and half the buttermilk to the butter mixture, stirring until combined. Repeat with the remaining flour and buttermilk.
- Divide the mixture evenly among the muffin pans and smooth the tops. Bake for 18–20 minutes or until golden and a skewer inserted into the center comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Once cooled, use a small knife to cut a cone-shaped piece from the top of each cake, leaving a 1 cm border. Cut each cone in half to make ‘wings.’
- Spoon lemon curd into the cavity of each cake, then place the two cake halves on top to resemble wings. Dust with icing sugar before serving.
Notes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 cake
- Calories: 230
- Fat: 11 g
- Carbohydrates: 28 g
- Protein: 4 g