Light and lemony, a lemon curd surprise makes these buns perfect.
Prep time: 30 mins | Cook time 45 minutes | Makes: 12
Ingredients
125 g margarine or butter, softened
125 g caster sugar
Vanilla extract
2 large eggs, beaten
125 g self raising flour
2 lemons, grated zest and juice
100 g caster sugar
4 tbsp lemon curd
Edible flowers to decorate
Method
Preheat the oven to 180 C, 160 C Fan. gas 4. Line a 12 section muffin tin with muffin cases. Beat together the margarine and 125 g of the sugar. When creamed, add a splash of vanilla extract. Beat in a little of the eggs with a spoon of flour. Continue to add all the egg and flour, beating well. Stir in half the zest. Drop a spoonful of cake mixture into each muffin case. Now add the lemon curd. Top with the rest of the cake mixture.
Bake on the middle shelf of the oven for 25 -30 minutes. Until risen and golden and the cakes springs back when touched.
Meanwhile, place the lemon juice in a small saucepan with the remaining zest and 100g sugar. Warm until the sugar has dissolved and then simmer until you have a nice syrupy mixture.
Remove the cooked cakes out of the oven and push a poke a skewer into each cake. Pour all of the syrup and lemon zest over the cake. Sprinkle with a little more sugar. Leave the cakes to cool and then decorate with edible flowers and more sugar.
Recipe by Sally Gerrard GoodCooks 2020