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

RELATED ARTICLES

Related Articles

Pizza Bianco
Recipes & Food
Pizza Bianco
Pizza Bianco Masterchef winner and actress Lisa Faulkner shares one of her...
Cheese and chive biscuits
Recipes & Food
Cheese and chive biscuits
Cheese and chive biscuits These savoury biscuits couldn't be simpler, and you...
Veggie nuggets with curry mango dip
Recipes & Food
Veggie nuggets with curry mango dip
Veggie nuggets with curry mango dip These healthy veggie nuggets are so good...
Sunflower pancakes with green pea purée
Recipes & Food
Sunflower pancakes with green pea purée
Sunflower pancakes with green pea purée Try this sunflower twist on...

email block

different-ways-to-care-for-babies-all-around-the-worldParenting

Parenting styles from around the world

You may think taking babies out late is odd, but other mums think buggies are crazy...
recipe-mango-berry-and-lime-nice-cream-sliceRecipes & Food

Recipe: Mango, berry and lime nice-cream slice

These Mango, berry and lime nice-cream slices may look indulgent but they are bursting with goodness.
recipe-strawberry-custard-tartsRecipes & Food

Recipe: Strawberry custard tarts

A faff-free version of French custard tarts
start-your-enginesWin

LEGO DUPLO has launched three fantastic fun-filled Disney Pixar Cars 3 sets

Pre-school fans of Disney Pixar Cars 3 can recreate all the fun of the new movie with three exciting and...
win-a-little-swallows-travel-cot-from-izziwotnotWin

WIN a Little Swallows Travel Cot from Izziwotnot

Enter our competition for a chance to win a luxury travel cot worth £89!
win-free-tickets-to-this-morning-live-and-see-our-editor-scarlett-on-stage-with-holly-willoughbyWin

Win free tickets to This Morning Live and see our Editor Scarlett on stage with Holly Willoughby

See Gurgle Editor Scarlett Brady on stage with Holly Willoughby, Dr Rang and Editor of Netmums Annie O Leary to...