Mini Lemon Cakes

Preheat oven to 190°C (170°C fan, 375°F, gas mark 5. Butter and lightly dust with flour 6 individual tins measuring about 7.5 cm in diameter and 5.5 cm in height. (If you do not have individual tins you could use washed empty small baked bean cans – just line with greaseproof paper.)

Beat the butter and sugar in a large bowl with a wooden spoon or preferably an electric mixer until pale and fluffy. This can take up to 10 minutes.

Break the eggs into small bowl and add the lemon zest. Lightly beat the mixture with a fork. Add the eggs very slowly and gradually to the butter and sugar mix. If the mix does curdle add a tablespoon of the flour.

Once all the eggs are in, fold in the flour with a large metal spoon. The mixture should be of a dropping consistency, if not add a little milk.

Divide the mixture between the tins, smooth the surface. Bake for about 20 minutes until golden and the cake springs back when pressed. Turn onto a cooling rack and leave to cool completely.

To make the buttercream, beat the butter until smooth and creamy, then gradually beat in icing sugar until light and fluffy. Split the cakes in half. Spread the butter cream over the bottom half and top it with the lemon curd. Place the other half on top and sandwich together.

For the icing, sift the golden icing into a small bowl. Add boiling water a teaspoon at a time, beating well. When you have a thickish but still runny consistency, pour the icing onto the cakes allowing the icing to just drip over the sides. Leave to set before serving. Why not try swapping the lemon zest and juice for the zest and juice of ½ an orange and fill with a buttercream flavoured with a touch of rose water.