This recipe is for one of my boyfriend’s absolute favourite cakes! His grandma makes one of the best lemon loaves around, so it was pretty intense when she tried one of my mini ones – but they’ve met her approval, so I know they’re pretty good.
These are excellent for any afternoon tea, a small treat at the weekend, or any upcoming Easter celebrations! They’re super lemony and so light and fluffy; it’s hard to eat just one!
- 170g Flora Freedom Spread
- 170g Caster sugar
- 2 Eggs
- 200g Self-raising Flour
- 1 tsp Baking powder
- 2 Lemons
- 2 Lemons
- 3 tbsp caster sugar
- 100g Icing sugar
- 1 Lemon
- 12 hole mini loaf tin tray (If you don’t have this type of tray, you can always make them into cupcakes using an ordinary bun tin).
- Disposable icing bags
- Piping nozzle (2mm round nozzle)
- Grease and line the tray with a rectangle of baking parchment in each space, as in the picture.
- Preheat the oven to gas mark 5/190o/375
- In a mixing bowl, beat the Flora Freedom spread with a fork until smooth.
- Add the sugar, and continue to beat with a fork until combined and fluffy in appearance.
- In a smaller bowl, crack the eggs and whisk together with a fork.
- Gradually add the eggs to the cake mixture a little at a time whilst mixing with a wooden spoon. If you think the mixture is curdling (i.e. the eggs are separating from the mixture), then try adding a table spoon of flour.
- Sieve in the flour and baking powder. Mix well with a spoon in a figure-of-eight motion to incorporate as much air as possible.
- Using the finest side of the grater, grate two lemons and collect the lemon peel. (Only grate the very top layer of the lemon – the closer you get to the fruit, the more bitter the peel becomes). Add the peel to the mix.
- Juice two lemons and add to the cake mix. (It’s a bit controversial to add lemon juice to cakes, but I find it works really well and adds even more flavour!). If you think the cake looks like it’s separating or too runny, simple add a bit more flour.
- Spoon the mixture into the prepared tins – about 2-3 tbsp. of the cake mixture in each one.
- Bake on the middle shelf of the oven for 20 minutes. The cakes should look golden, well risen and should spring back when you touch the top. You can check if they’re done by inserting a skewer into the cakes – it should be completely clean when you pull it out.
- Remove the cakes, and place to one side.
- Juice two more lemons. Place the juice in a sauce pan, and add the sugar. Stir over a low heat until the sugar has completely dissolved. Do not allow to boil.
- Use a skewer to poke tiny holes in the cakes. Spoon the drizzle over the cakes whilst they are still warm and in the tin. Keep spooning it over, using all the drizzle.
- Once cooled, remove from cakes from the tins and place on a wire rack to cool.
- Sieve the icing sugar into a bowl. Pour in the lemon juice, and mix together with a spoon until you form the icing. You don’t want it too runny – it needs to be quite thick so that you can pipe it. If too runny, you may need to add more icing sugar!
- Place the icing into the bag. Squeeze the icing down to the bottom, and twist the top of the bag to secure.
- Pipe the icing across the cakes. I’ve decorated mine in a zigzag pattern, placing small dots of icing in between the lines. Alternatively, you don’t’ have to pipe the icing – you can always spread it on top instead.
- Allow the icing to set.
- Serve and EAT!