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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

Nutrition Facts

Energy (kcal)3053 kcal
Energy (kJ)12772 kJ
Protein (g)28.8 g
Carbohydrate incl. fibre (g)447.8 g
Carbohydrate excl. fibre (g)443.9 g
Sugar (g)336.1 g
Fibre (g)3.9 g
Fat (g)132.1 g
Saturated fat (g)28.0 g
Unsaturated fat (g)98.8 g
Monounsaturated fat (g)43.0 g
Polyunsaturated fat (g)55.7 g
Trans fat (g)0.0 g
Cholesterol (mg)434 mg
Sodium (mg)2030 mg
Salt (g)5.07 g
Vitamin A (IU)7783 IU
Vitamin C (mg)5.2 mg
Calcium (mg)755 mg
Iron (mg)9.05 mg
Potassium (mg)421 mg


  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.