Little Victoria lemon daisy cakes - recipe

Little Victoria lemon daisy cakes

  • Prepare

  • Serves

  • Cook

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For the cakes

For the decoration

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  1. 1

    Preheat the oven to 180°C (160°C fan /gas mark 4). Grease and line the base of a 12-hole cake tray or muffin tray.

  2. 2

    Cream the butter and sugar together until light and fluffy. Beat the eggs and gradually add them to the mixture, beating well after each addition. Sieve the flour and fold into the mixture.

    For this step you'll need:

    • 180g Butter (unsalted)
    • 180g Unrefined golden caster sugar
    • 3 Egg(s) (free range) large
    • 180g Self-raising white flour
  3. 3

    Divide equally between each space in the tray. Bake for 15–20 minutes in the middle of the oven until well risen and springy to the touch.

  4. 4

    Allow to cool for a few minutes then remove the cakes from the tray, allow to cool on a wire rack then cut in half. Fill with lemon curd.

    For this step you'll need:

    • 6 tbsp Lemon curd
  5. 5

    Mix the icing sugar together with the lemon extract, food colouring and a touch of water if needed. Then drizzle the icing over the top of the cakes. Add the sugar flowers for decoration.

    For this step you'll need:

    • 2tsp Lemon extract
    • 100g Icing sugar
    • Yellow food colouring
    • Sugar flowers

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