© J Sainsbury plc 2020
Lemon butterfly cakes
Light and lemony, these are great fun for kids to bake
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Ready in 45 minutes
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Cooking time 25 minutes
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Prep time 20 minutes
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Makes 12
Ingredients
- 270g unsalted butter, softened
- 120g caster sugar
- 2 medium free-range eggs, lightly beaten
- 1 lemon, zested and juiced
- 120g self-raising flour
- 100g icing sugar, plus extra for dusting
- 4 tbsp lemon curd
Method
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1
Preheat the oven to 180ºC/gas mark 4. Line a 12-hole cupcake tray with paper cases.
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2
In a large mixing bowl, beat together 120g butter and the sugar until light and fluffy. Gradually add the eggs, until combined. If the mixture starts to curdle, add a little flour.
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3
Stir in the lemon zest and sift the flour into the mixture. Fold together until you have a smooth batter. Divide the mixture among the paper cases. Bake for 20-25 minutes until risen, then cool completely.
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4
Meanwhile, beat the remaining butter, lemon juice and icing sugar together until smooth. Slice a circle off the top of each cake and fill the cavities with a little lemon curd and a swirl of the lemon icing. Cut each sliced round in half and arrange on top of the filling to resemble butterfly wings. Dust lightly with icing sugar.
