Put a little zest into your weekend with sweet little lemon cakes that make the perfect gift for guests and hosts alike.

Recipes Rosa Matto | Styling Natalie Homan | Photographs Brendan Homan

Lemon cakes
makes 10-12 depending on the size of the mould

60g unsalted butter, softened
120g caster sugar
1 large egg, lightly beaten
190g self-raising flour
110ml Greek-style yoghurt

Pre-heat oven to 180C. Using an electric mixer, cream butter and sugar until light and fluffy. Add egg, a little at a time, beating until well combined.

Using a large metal spoon, gently fold in half the flour and half the yoghurt. Repeat with remaining flour and yoghurt.

Spoon mixture into lemon-shaped moulds or into egg-shaped moulds, only fill to ¾ full.  Bake for 15 to 18 minutes or until a skewer inserted into the centre comes out clean. Cool cakes on a wire rack.

Using a small, sharp knife cut the flat side level and scoop out a small hole in the centre. Fill holes with lemon curd (recipe, opposite) spreading lightly over entire surface. Join two cakes together and dip into the limoncello soak (recipe, opposite).

Finish off with lemon zest, brushed on with a brush. Garnish with a small lemon leaf.

for lemon curd
makes 250ml
2 eggs
2 egg yolks
165g caster sugar
80g chilled unsalted butter
2 lemons, zest and juice

Over a double boiler, whisk whole eggs, yolks and sugar in a saucepan until smooth, then place pan over a low heat. Add butter, juice and zest and whisk continuously until thickened. Lemon curd keeps, covered, in the fridge for 2 weeks.

for limoncello soak
100ml limoncello, (or substitute with lemon jelly, partially set, for children)
1 or 2 drops yellow colouring
small lemon leaves
fine lemon zest, extra for garnish

Combine in a bowl, ready for dipping lemon cakes into.

 

This article first appeared in the May 2024 issue of SALIFE magazine.