Irish Lemon Fairy Cakes Recipes

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.

Steps:

• Preheat oven to 190c/ 160c fan/ gas 5.
• Cream together the butter and caster sugar with whisk or electric mixer until smooth.
• Add softly beaten eggs slowly, followed by Vanilla extract and lemon juice.
• Add half of the flour and mix until smooth. Then, add the milk and rest of the flour and continue to mix until smooth.
• Spoon into cases or fairy cake tray, and cook for 12-18 minutes, or until golden brown. Test they are cooked all the way through by inserting a knife into the deepest part, and it should come out clean.
• Cool the cakes until they are totally cool to touch.
• Mix icing as per instruction on the packet, and add any food colouring and flavouring as desired. Decorate the cakes as desired.

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.

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Grease and flour a 10-inch fluted tube pan (such as a Bundt®).
• Cream butter and sugar together in a mixing bowl until thoroughly combined.
• Beat in eggs, one at a time, beating each egg until fully incorporated before adding the next one.
• Mix in cream cheese and vanilla extract.
• Mix in flour, about 1/2 cup at a time, until batter is smooth and velvety. Pour batter into prepared pan.
• Bake cake in the preheated oven until top is golden brown, about 1 1/2 hours.