I don’t usually enjoy lemon flavoured desserts, but this one was a gentle tang, not the ‘oh my god my teeth are about to fall out’ kind of tang. I paired it with Raspberry Jam and it was beautiful.
I got the original recipe from here, but as usual I’ve made changes to suit us.
For the cakes, you will need:
- 175 grams of unsalted butter, softened
- 1 1/2 cups of icing sugar
- 1 lemon zest
- 2 large eggs
- 1 1/4 cups self-raising flour (sifted) + 1/4 teaspoon baking powder for added lift
- 1/4 cup milk + 2 teaspoons lemon juice – set aside for a few minutes and it should turn into buttermilk
- 1 lemon juice
- Jam of your choice – I used Raspberry
Pre-heat oven at 180 degrees, line cupcake tray with cupcake liners. Beat butter and sugar until thick and creamy. Add zest and 1 egg at a time. The batter should be pale and fluffy. Add flour and baking powder, mix well. Add milk and lemon juice, mix well. Batter will be very thick but light and fluffy.
Spoon into cupcake liners until 3/4 full. Drop in about 1/2 teaspoon of jam into the centre of every cupcake. Top with a teaspoon of batter to cover jam. Don’t worry if jam is not entirely covered, the batter will spread.
Bake until cooked, a skewer inserted in the centre should come out clean.
For the Icing, you will need:
Unsalted butter – softened
Lemon zest and juice
Coloured sugar (optional)
Beat butter with sugar until thick. Keep adding sugar as sweet as you like it.
Heat jam and them strain to remove any pulp or seeds. You just want the liquidy stuff. Add as much as you like to the icing sugar mixture. Keep tasting as you go. Add zest and lemon juice.
Pipe on to cooled cupcakes, dust with coloured sugar and serve 🙂