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Lemon cup cakes

  • 45 minutes
recipe image Lemon cup cakes


  • 115 g Flora buttery spread
  • 115 g caster sugar
  • 2 eggs
  • 140 g self-raising flour
  • 1/2 teaspoon baking powder
  • 85 g Flora buttery spread
  • 225 g icing sugar mixture
  • 1 tablespoon lemon juice

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Place all cake ingredients in a mixing bowl. Beat with a wooden spoon until well mixed for 2–3 minutes. Place mixture in 12 paper cases placed in a muffin tray.
  2. Bake in a preheated moderately hot oven 180ºC on the middle shelf for 15–20 minutes until soft and springy to the touch. Cool on a wire tray.
  3. For the icing, place all ingredients together in a mixing bowl and beat together until smooth. Spread evenly over the cakes and decorate with the lemon zest.