Tangy Lemon Cakes...

Can you believe it the snow is back!!

This means not much going out and lots of baking cakes inside today. Got to take the children to school so I might just nip to the gym for a quick run on the treadmill first.

Made these lemon flower cakes over the weekend and they are lovely, sweet, tangy and very very moreish.

Serves 12

Ingredients

100g Margarine

100g Golden caster sugar

100g Sieved self raising flour

2 eggs

Juice squeezed from 1 lemon

Grated zest from one lemon

1 Tablespoon of whole milk

Baking spray

12 lemon jelly sweets

2 x 6 holed flower silicon trays

Topping

50g Margarine

50g Soft cream cheese

200g Sieved icing sugar

2 tablespoons lemon juice

12 jelly lemon sweets

Method

Make the cheesy butter cream first and place into a icing bag and leave into fridge until ready to use

Sieve the icing sugar into a bowl, add the cream cheese, butter and lemon juice

Beat together with a electric whisk

Place into icing bag then into the fridge

Pre heat oven at 180c/350f/Gas mark 4

Spray 2x6 holed silicon trays with baking spray optional ( helps them turn out better with shape of trays)

Juice lemon and set aside (till after cakes are cooked)

Grate rind of lemon set aside

Place butter, sugar and eggs into a large bowl and whisk until light and smooth

Add flour, milk and lemon rind, mix again

Spoon the cake mixture into the cake trays

Bake for around 20 minutes until golden

Leave 5 minutes then turn out

Prick the cake with a small skewer a few times the place a little lemon juice on a teaspoon and sprinkle of a few of the cakes at a time, whilst the cakes are still warm

Leave to cool completely

Pipe the cream on and place a lemon sweet in the middle