Delicious lemon daisy cakes

Delicious fun lemon daisy cakes

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.

Lemon-Daisy-Cakes-436

Method:

  1. Heat the oven to 180°C. Line a 22cm square cake tin with baking parchment.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Makes 25

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

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

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