Monday 8 November 2010

Lemon Drizzle Fairy Cakes

Todd's niece June and her boyfriend Jason drove up from Essex to visit us this past weekend. What a sweet and adorable couple they are. We were really pleased that they came up to spend a few days with a couple of old fogies like me and the Toddster!!

While I was waiting for them to arrive I thought to myself, I'd love to bake them something *WOW* just to make their visit that little bit extra special!

And then I thought to myself, I'll bake them my Lemon Drizzle Cake, which is sooo easy and yet sooo yummy!

And then I thought to myself . . . but why leave it at that??? Why not turn my easy peasy Lemon Drizzle Cake into Lemon Drizzle Fairy Cakes, and then bake them in white polka dotted pink cases??? Coz something called a fairy cake and in a white and pink polka dot case just has to taste much better than a mere cake, doncha think???

And then I thought to myself . . . but why leave it at that??? Why not fill these lucious little fairy cakes, each one . . . with an extra little dollop of lemon curd???

And then I thought to myself . . . but why leave it at that??? Why not cover that crunchy lemon drizzle soak . . . the one that soaks itself into the heat of the finished cake and makes it all scrummy yummy . . . why not cover that drizzle soak, with an equally as scrummy lemon drizzle icing???

And then I thought to myself . . . but why leave it at that??? Why not decorate each moist lemon drizzle fairy cake, stuffed with lemon curd, glazed with a crunchy lemon sugar glaze, and drizzled with a lemon drizzle icing . . . with some cute little Lemon Jelly Slices???

And so I did.


*Lemon Drizzle Fairy Cakes*
Makes 8
Printable Recipe

Lucious lemon flavoured fairy cakes, filled with some lemon curd, and then soaked with a lemon sugar mixture and then finally topped with a lemon drizzle icing and some sweet little lemon jelly slices! Oh so Scrummy Yummy!!

For the cakes:
140g self raising flour (1 cup)
4 ounces butter (1/2 cup) (115g)
115g caster sugar (2/3 cup)
2 large free range eggs
2 dessertspoons of lemon curd
the grated zest of one lemon
more lemon curd for filling the fairy cakes

For the topping:
the juice of 1/2 lemon
2 TBS caster sugar

For the icing:
4 ounces icing sugar (1 cup) (no need to sift)
the juice from the other 1/2 of the lemon

To decorate:
mini lemon jelly slices

Preheat the oven to 180*C/350*F. Line 8 muffin cups with paper liners. Set aside.

Put all the fairy cake ingredients into a food processor. (with the exception of the additonal lemon curd to be used for filling the cakes.) Blend together for 2 minutes, until smooth and creamy. Dollop about 1/2 of the batter into the prepared muffin cups. Top each with about 1/2 teaspoon of additional lemon curd, then cover with the remainder of the cake batter. Bake for 30 to 35 minutes or until the tops spring back when lightly touched and a toothpick inserted in the centre of one comes out clean.

While the cakes are still hot, and before removing them from the tin, mix the lemon juice and sugar together until the sugar dissolves somewhat. Prick the cakes all over with a toothpick and then carefully spoon the lemon/sugar mixture over the top, allowing it to soak in. Let sit for about 10 minutes before removing from the tin to cool completely on a wire rack.

To make the icing, whisk together the icing sugar along with enough juice from the other half of the lemon to make a drizzeable icing. Spoon this over top of the cooled cakes and then top each with a couple of lemon jelly slices. Delicious!!


  1. Oh Boy, I must make these for my grandchildren, they will love them:)

    Thank You Marie, I am glad to be back reading your blogs:)


  2. Marie, What a nice treat for your niece and cute photos of the hands. I think they were sweet on each other along with the cupcakes! x Jenny

  3. Que magdalenas más ricas. Deliciosas.

  4. Ooo... now that is a dessert to remember! Anything lemom...yes! ;o) LOVE that sweet photo at the top too...ah, love... *sigh*... Happy Day, dear Marie--LOVE YOU LOTS ((BIG HUGS))

  5. Oh Lord, it is a real treat!

  6. They look wonderful! What a great idea to fill them with the lemon curd. Then that glaze... and the little candied lemon slices on top... wow! So pretty. And they look delicious!

  7. And so you did:) How sweet..Lovely fairy post:)

  8. Oh I do LOVE fairy cakes! They so GRABBABLE, so quick to eat that there's only ever eleven in a dozen at our house (Keith...ya know!).

  9. I think I LOVE you, ha ha. Funny post and great recipe

  10. With treats like that I'm coming to visit you too lol

  11. Decadantly delicious Marie - yum yum. The Todster - I love this description for your 'hunka hunka 'o burning love!!!
    Millie ^_^

  12. Good evening, Marie!! Thank you for your lovely recipes! It's my 25th birthday today and I made a bunch of these lemon fairy cakes and the Peanut Butter Cookie Dough Brownie Torte and they came out utterly divine!! Keep up the wonderful job on your mouth-watering blog! Regards from Greece. Chrysa.

  13. Greetings from England Crysa and a very Happy Birthday! So glad you enjoyed the recipes!! xxoo

  14. The lemon drizzle cupcake recipe confuses ounces and grams.. could you update it? Many thanks

  15. I made these cupcakes and took them out after 30 minutes but they were very overbaked :(. Oven temp was 180 fan. Should it have been less for a fan oven? Thank you

    1. I have an electric oven, not a fan oven, so 180* is perfect for that, with a fan oven I would always reduce the temperature by 5 to 10 degrees! They really are lovely cupcakes!

    2. I found a conversion table for you and they recommend to reduce the temp from 180 to 160 fro a fan oven! Here is the table. You may want to book mark it or print it out!


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