Flora > Recipes > Lemon Cup Cakes

for 12 persons Ingredients

  • 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

Preparation (for 12 portions)

for lemon cup cakes

  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.


Tip: Add a little grated lemon zest to the cup cake mix for an added zesty hit.

Nutritional Information (per 100 gram)

for lemon cup cakes

  • Energy (kcal)269.49 kcal
  • Energy (kJ)1127.68 kJ
  • Proteins2.54 g
  • Carbohydrate incl. fibre (g)37.34 g
  • Carbohydrate excl. fibre (g)37.02 g
  • Sugar28.17 g
  • Fibres0.32 g
  • Fat12.7 g
  • Saturated fat3.15 g
  • Unsaturated fat9.43 g
  • Monounsaturated fatty acids0.36 g
  • Ployunsaturated fatty acids0.23 g
  • Trans fats0.11 g
  • Cholesterol36.46 mg
  • Sodium229.53 mg
  • Salt0.57 g
  • Vitamin A (mg)52.45 IU
  • Vitamin C (mg)0.41 mg
  • Calcium59.43 mg
  • Iron0.75 mg
  • Potassium35.75 mg