Lemon butterfly cakes
Print Recipe
Lemon butterfly cakes
Print Recipe
  1. Pre-heat oven 180°C. Line a bun tray with cake cases.
  2. Place all the sponge ingredients in a bowl and beat well with an electric whisk for a couple of minutes until light and fluffy.
  3. Spoon into bun tray and bake for 15-20 minutes until the cakes are set and the tops are springy to touch.
  4. When baked, place on a wire tray to cool. Meanwhile whip cream and fold in lemon curd.
  5. When cakes are cool, remove tops, divide each top in 2 and set aside.
  6. Spoon or pipe the lemon cream onto the cut cakes and top with the semi-circles of sponge – like butterflies. Dust with a sift of icing sugar.
Recipe Notes

Thyme at Errichel make the most fabulous lemon curd you can imagine.

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