Food & Wine
Lemon butterfly cakes
Giving the fun butterfly cake a citrusy twist, these lemon cakes are topped with delicious lemon butter instead of cream.
Makes: 10
Ingredients:
- 110g unsalted butter, cubed
- ½ cup caster sugar
- Zest of 1 lemon, finely grated
- 2 medium eggs, separated
- 75ml milk
- 1 cup plain flour, twice sifted
- 1 teaspoon baking powder
- ¼ teaspoon salt
- Lemon butter
- Strawberry jam
- Icing sugar
Method:
- Preheat your oven to 170°C. Line a muffin tray with 10 paper liners.
- In the bowl of your stand mixer, or using electric beaters, cream the butter and sugar until light and fluffy. Add the lemon zest, and mix until incorporated. Then add the milk.
- Add the flour, baking powder, and salt to the butter mixture, gently folding in.
- In a separate bowl, whisk the egg whites until they form stiff peaks, then gently fold into the cake batter.
- Divide the batter into 10 of the liners in the muffin tray and bake for 15 to 20 minutes, until the cakes have risen and are springy to touch. Remove from the oven and allow to cool completely on a wire rack.
- Once the cakes are cool, use a sharp knife to cut a small V shape from the top. Cut this piece of cake in half to form the butterfly “wings”. Fill the hole in the top with lemon butter and a small dab of strawberry jam. Place the wings in the lemon butter and dust the whole thing with icing sugar.
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