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Quick and easy cakes


For the cake:

110g unsalted butter
110g golden caster sugar
Zested rind of 1 lemon, grated
2 medium eggs, separated
75ml milk
140g plain flour
1 tsp baking powder
1/4 tsp salt

For the icing:

150g icing sugar
2tbsp lemon juice
yellow food colouring


  1. Preheat the oven to 190C
  2. Cream together the butter and caster sugar
  3. Beat in gradually the zest and egg yolks
  4. Separate the yolks and whites of the eggs
  5. Beat the egg yolks into the butter and sugar mixture
  6. Gradually sift and then fold the flour and baking powder into the mixture
  7. Whisk the whites of the eggs untill they form soft peaks and then fold gently into the mixture along with the salt.
  8. Divide the mixture into cupcakes cases, filling to about 2/3 full.
  9. Bake in the pre-heated oven for about 18mins, untill risen and springy to the touch
  10. To make the icing sugar blend the icing sugar with the lemon juice and food colouring until it forms a runny paste, add more water if necessary.
  11. Cover the cupcakes in the icing