Recipe: Delicious fun lemon daisy cakes



✦ Heat the oven to 180°C. Line a 22cm square cake tin with baking parchment.

✦ Sift the flour into a bowl and set aside. Using an electric mixer, beat the softened butter, caster sugar and lemon zest for about 3 minutes, until light and fluffy.

✦ Beat in about a fifth of the beaten egg, then reduce the speed of the mixer and add 2 tablespoons of the flour. Repeat this process until all the egg is mixed in, then gently fold in the remainder of the flour.

✦ Transfer the mixture to the prepared tin. Bake for 10 minutes, then reduce the temperature to 165°C and bake for about 30 minutes longer, until a skewer inserted in the centre comes out clean. Leave to cool in the tin for about an hour, then turn out onto a wire rack to cool completely.

✦ To make the lemon icing, sift the icing sugar into a small bowl and gradually add the lemon juice until you have a thick but spreadable mixture. Mix in a little food colouring, if you like.

✦ Turn the cake upside down, peel off the baking parchment and brush or drizzle with the lemon juice. Spread the lemon icing evenly over the surface, using a palette knife. Leave to set for 30 minutes.

✦ Now cut the slab into 4cm squares, using a sharp serrated knife. Clean and wipe the knife between cuts. You can leave the cakes as they are or place them in paper cake cases.

✦ Put the royal icing into a parchment piping bag and pipe a daisy design on each cake. Add a little yellow food colouring to the royal icing to make the flowers' centres, or use mimosa cake sprinkles.

Recipe courtesy of Konditor & Cook: Deservedly Legendary Baking by Gerhard Jenne

Makes 25

These dainty little square cakes are easy to achieve and can be made quickly in large quantities for a special occasion or a cake and bake sale.

The cake is a straightforward sponge flavoured with lemon zest and brushed with lemon juice. The slab is covered in a simple lemon icing, left to set, then divided into squares and decorated with iced daisies.

For the lemon sponge

200g self-raising flour

200g salted butter, softened

200g caster sugar

Grated zest of 2 unwaxed lemons

4 medium eggs, lightly beaten

Juice of 1½ lemons

For the lemon icing

250g icing sugar, sifted

Juice of ½ lemon

Lime-green food colouring (optional)

Royal icing to decorate

More Stuff.

Pizza Bianco Pizza Bianco
Pizza Bianco Masterchef winner and actress Lisa Faulkner shares one of her...
Cheese and chive biscuits Cheese and chive biscuits
Cheese and chive biscuits These savoury biscuits couldn't...
Veggie nuggets with curry mango dip Veggie nuggets with curry mango dip
Veggie nuggets with curry mango dip These healthy veggie nuggets are so good...