LEMON FAIRY CAKES

• g softened butter (Flora buttery is good) or 225 g softened margarine (Flora buttery is good)225
• g golden caster sugar↗225
• g self raising flour↗225
• teaspoon bicarbonate of soda↗1⁄2
• teaspoons lemon juice↗2
• lemon zest (from one unwaxed lemon)↗
• approximately 100mls sour cream
• large eggs↗4

Step-by-step instructions

1. 1

   Pre-heat oven to 170°c Fan. Line two trays (12 holes each) with fairy paper cups. Set aside. In a stand mixer, beat sugar & margarine or butter until light & fluffy. Scrape down the sides a few times.

2. 2

   Break one egg at a time into a little bowl, add the egg to the sugar mix, beating well after each addition.

3. 3

   Fold in the flour that has been sifted with bicarbonate of soda, mix in the lemon juice & lemon zest. Then fold in the soured cream a tablespoon at a time, gently mix until smooth. U might not need all the sour cream. Mixture should slowly drop off the back of the spoon.

4. 4

   I use a small ice cream scoop to fill the cake cases, do not overfill, should be about 2/3s full.

5. 5

   Tap tray gently on counter a couple of times- this helps to expel excess air & helps to level the cakes.

6. 6

   Bake on the oven- shelf just above centre.

7. 7

   Bake one tray at a time, unless your oven is big enough to take two trays side by side.

8. 8

   Bake for 18-20mins, check after 18mins using the skewer test. When baked, cool in tin 5 minutes, then remove to a wire rack & cool completely.

9. 9

   Ice to your preference.

10. 10

    Will keep for 2-3days I an airtight container.