Best 3 Lemon Fairy Cakes Recipes
Indulge in the delightful symphony of flavors with our curated collection of delectable lemon fairy cake recipes. Get ready to embark on a culinary adventure that will tantalize your taste buds and transform your kitchen into a haven of zesty aromas. Whether you're a novice baker looking for a simple yet impressive treat or a seasoned pro seeking to elevate your baking repertoire, our carefully selected recipes will guide you towards creating perfect lemon fairy cakes that will steal the spotlight at any gathering. So, don your apron and let's embark on a journey to discover the ultimate lemon fairy cake recipe that will leave you and your loved ones enchanted.
Let's cook with our recipes!
LEMON TOP FAIRY CAKES
I made two batches of these yummy things, and then was ordered to make another one...totaling to 36. I haven't counted how many are left either...It's one of those "safe" recipes which gives you fast results. When I was little we'd always demand these which were known as "lemon tops" in our household...
Provided by Another cuppa
Categories Dessert
Time 25m
Yield 12 cakes, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 195°C.
- Mix all the cake ingredients in a food processor (with or without chocolate chips) and place 3 heaped tsp in each cake case. Bake in the centre of the oven for 15-20 minutes and leave on a wiring rack to cool for a good 30 minutes (if you can resist 'em!). Only ice when cold.
- For the icing, mix together the 3 ingredients with a fork. If the consistency is too runny, add more icing sugar. Check how lemony the icing is before adding just a tad of food colouring if you prefer them to have that lemon touch! The icing should be almost like a paste, in order for it to stiffen on each fairy cake.
Nutrition Facts : Calories 239.3, Fat 8.8, SaturatedFat 5.2, Cholesterol 56.1, Sodium 15.1, Carbohydrate 38.8, Fiber 0.3, Sugar 30.4, Protein 2.3
LEMON FAIRY CAKES
Make and share this LEMON FAIRY CAKES recipe from Food.com.
Provided by Trini_Deb_UK
Categories Dessert
Time 1h5m
Yield 24 24, 24 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 170°c Fan. Line two trays (12 holes each) with fairy paper cups. Set aside. In a stand mixer, beat sugar & margarine or butter until light & fluffy. Scrape down the sides a few times.
- Break one egg at a time into a little bowl, add the egg to the sugar mix, beating well after each addition.
- Fold in the flour that has been sifted with bicarbonate of soda, mix in the lemon juice & lemon zest. Then fold in the soured cream a tablespoon at a time, gently mix until smooth. U might not need all the sour cream. Mixture should slowly drop off the back of the spoon.
- I use a small ice cream scoop to fill the cake cases, do not overfill, should be about 2/3s full.
- Tap tray gently on counter a couple of times- this helps to expel excess air & helps to level the cakes.
- Bake on the oven- shelf just above centre.
- Bake one tray at a time, unless your oven is big enough to take two trays side by side.
- Bake for 18-20mins, check after 18mins using the skewer test. When baked, cool in tin 5 minutes, then remove to a wire rack & cool completely.
- Ice to your preference.
- Will keep for 2-3days I an airtight container.
Nutrition Facts : Calories 157.8, Fat 8.5, SaturatedFat 5.1, Cholesterol 51, Sodium 104.9, Carbohydrate 18.4, Fiber 0.3, Sugar 9.4, Protein 2.3
IRISH LEMON FAIRY CAKES
Make and share this Irish Lemon Fairy Cakes recipe from Food.com.
Provided by bakedapple42
Categories Dessert
Time 40m
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Grease and flour 24 muffin cups.
- Beat egg yolks till thick. Gradually add 1/3 cup sugar, beating continually.
- Stir in lemon peel and juice.
- Beat egg whites till soft peaks form then gradually add remaining 1/3 cup sugar and beat till stiff peaks form.
- Gently fold yolks into whites.
- Sift together flour and salt and fold into egg mixture.
- Fill muffin cups half full. Bake at 375 for about 20 minutes.
- Remove cakes from tins and cool completely on a wire rack.
- Using a sharp narrow bladed knife, cut into the top center of each cake, removing cone shape and set aside.
- Fill each cavity with about 1 teaspoon of lemon curd.
- Replace the "cones" into the filling on each cake and dust with confectioner's sugar.
- Yield: 24 cakes.
Tips:
- To achieve a smooth and lump-free batter, sift the flour, baking powder, and salt together before adding them to the wet ingredients.
- Cream the butter and sugar until light and fluffy to incorporate air and create a delicate crumb.
- Add eggs one at a time, beating well after each addition to prevent curdling.
- Stir in the sifted dry ingredients alternately with the milk, starting and ending with the dry ingredients to prevent overmixing.
- For a moist and flavorful cake, use buttermilk instead of regular milk.
- To obtain a golden brown crust, brush the tops of the cakes with milk or a mixture of milk and melted butter before baking.
- Use a toothpick inserted into the center of a cake to check for doneness; it should come out clean when the cake is ready.
- Allow the cakes to cool completely in the pan before frosting to prevent them from breaking.
Conclusion:
Lemon fairy cakes are a delightful and versatile treat that can be enjoyed for various occasions. With their zesty lemon flavor, soft and fluffy texture, and charming presentation, these cakes are sure to impress your friends and family. Whether you prefer a classic recipe or one with a twist, experimenting with different variations can lead to unique and delicious creations. So, gather your ingredients, preheat your oven, and embark on a delightful journey of baking these enchanting lemon fairy cakes that will undoubtedly bring joy to your taste buds.
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