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Mini Easter Cakes

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12

Ingredients

  • 100 g/4oz butter softened
  • 100 g/4oz caster sugar
  • 2 large Lion quality eggs beaten
  • 100 g/4oz self raising flour
  • zest and juice 1 lemon
  • 2 tbsp milk
  • 100 g/4oz icing sugar sifted
  • food colouring icing flowers and
  • coloured crystal sugar to decorate

Instructions

  • Preheat the oven to 180C/Fan 160C/350F/Gas Mark 4
  • Line a 12-hole patty tin with foil or paper cake cases.
  • Cream the butter and sugar together in a large bowl, using an electric whisk if liked. Beat in the eggs, a little at a time. Fold in the flour, lemon zest and milk until you have a soft mixture.
  • Divide the sponge mixture between the cake cases. Bake for 20- 25mins or until pale golden and the centres bounce back when lightly touched in the centre. Leave to cool on a wire rack.
  • Stir 2 tbsp of lemon juice into the icing sugar and mix until smooth.
  • Spoon the icing on top of the cakes then decorate with flowers and crystal sugar as desired.