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
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