There is nothing like a delicious slice of lemon cake,but to have your own muffin size Lemon Cup Cake is even better. This recipe has to be one of the tastiest lemon recipes and is well worth the time and effort to make. I found the recipe in one of the ‘Great British Bake Off ‘ books. I think it will now be my go to recipe for basic lemon sponge topped with the most soft, moist,lemony icing.
I made double this recipe and froze 12 cakes ( without icing) They keep well. Defrost before icing.
Makes 12 muffin sized cup cakes
125g unsalted butter
200g caster sugar
Grated rind of 1 unwaxed lemon (if you can’t get these then wash your lemons in hot water to remove the wax before using)
2 large eggs
200g self raising flour
2tsp lemon juice
75g unsalted butter softened
250g icing sugar, seived
3tbsp Lemon curd
Pre heat oven Electric Fan 160/Gas 4
put muffin cases into baking tin
Put butter into a bowl and beat until soft,add the sugar and lemon zest and beat until light and fluffy.
Gradually add the eggs,beating between each addition.
Fold in the flour in three batches alternately with the milk.
Add the lemon juice once flour is incorporated.
Spoon the mixture into muffin cases using a tablespoon.
Bake for approximately 25 minutes.
Cool completely before icing.
To make the icing
Put all ingredients into a bowl ( only add half the milk to begin with and test the consistency before adding the rest),beat together until smooth. If icing is too soft leave to harden slightly before use.