110g butter (room temperature)
110g caster sugar
2 medium eggs
2 tsp. baking powder
zest of ½ lemon
1 tsp. fresh lemon juice


50g butter
100g icing sugar
1 – 2 tsp. fresh lemon juice
decoration such as gluten free lemon sweet slices or twists of lemon zest


Additional Equipment

Electric whisk
Paper cases 
Cooling tray
Piping bag and a star nozzle

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1. Preheat oven to 170ºC/150ºC Fan /Gas Mark 3.

2. Place cases into tins.

3. Beat all the sponge ingredients together with an electric whisk for a full 2 minutes to give a smooth consistency.

4. Place ½ tbsp of mixture into each paper case.

5. Place tray in oven and cook for 15 minutes.

6. Place onto a cooling tray until cold.

7. Beat together the ingredients for the lemon butter cream, place into a piping bag with a star nozzle. Pipe a star on the top of each mini lemon cake and decorate with a section of lemon slice.

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