Over 40 Lifestyle Blogger | Fashion | Food | Fitness

Lemon Flower Cakes…

Serves 12

Ingredients:


Topping:


Method:

  1. Make the cheesy butter cream first and place into a icing bag and leave into fridge until ready to use.
  2. Sieve the icing sugar into a bowl, add the cream cheese, butter and lemon juice.
  3. Beat together with a electric whisk.
  4. Place into icing bag then into the fridge.


Cakes:

  1. Pre heat oven at 180c/350f/Gas mark 4
  2. Spray 2×6 holed silicon trays with baking spray optional ( helps them turn out better with shape of trays)
  3. Juice lemon and set aside (till after cakes are cooked)
  4. Grate rind of lemon set aside.
  5. Place butter, sugar and eggs into a large bowl and whisk until light and smooth.
  6. Add flour, milk and lemon rind, mix again.
  7. Spoon the cake mixture into the cake trays.
  8. Bake for around 20 minutes until golden.
  9. Leave 5 minutes then turn out.
  10. 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.
  11. Leave to cool completely.


To finish:

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3 comments so far.

3 responses to “Lemon Flower Cakes…”

  1. Julie's Lifestyle says:

    Hi Claire, thanks for sharing this awesome cookie recipe with Cooking and Crafting with J & J!

  2. Jess says:

    These looks so cute and really sound delicious! Thanks for joining Cooking and Crafting with J & J!

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