As it is National Baking Week, I couldn’t not add a recipe.
For me the word baking say’s ‘cakes’ and there is nothing easier to whip up than a batch of fairy cakes.
There are some amazing cakes, biscuits, breads, whoopie pies, macaroons, the list is endless but a dozen of these lemon fairy cakes are what ‘National Baking Week’ is all about to me. Something to enjoy with a ‘cuppa’, something to add to a lunch box and something so easy you can just make a batch to cook when the oven is on for something else.
Simple Lemon Cakes
You will need:
4.5oz/125g Softened butter or soft marg
4.5oz/125g Castor sugar
2 Eggs lightly beaten
4.5oz/125g Self-raising flour
Zest of 1 lemon
2-3 tbsp freshly squeezed lemon juice
- Preheat oven to 190ºC/375ºF/Gas Mark 5
- In a large bowl beat the butter and sugar until light and fluffy. I use a electric whisk but you can use a wooded spoon.
- Whisk in the beaten egg a little at a time and add a little of the lemon juice and the lemon zest.
- Sift in half of the flour and fold into the mixture. I continue using my electric mix here for quickness.
- Add the remaining lemon juice and sift the rest of the flour in. Mix thoroughly.
- Spoon the mixture into paper cake cases that you put in a 12 hole baking tin or I used silicone ones.
- Bake for 12 minutes or until golden.
- Cool on a rack or lovely eaten warm from the oven if you got that ‘cuppa’ all ready!
You can of course ice this, add butter cream, or make mini drizzle cakes by adding a warmed lemon and sugar mix to the top. But today we are keeping it simple.
My house loves these and you don’t have to be a baker to achieve fantastic yummy cakes in pretty much less than half a hour
To make these gluten free just swap the flour for gluten free. I use plain gluten free flour with 2 tsp of baking powder and for lightness I add a nextra egg. A trick I found out by accident but one I always use now.