The recipe and image are from BBC GoodFood.
225 g unsalted butter , softened
225 g caster sugar
finely grated zest 1 lemon
225 g self-raising flour
For The Drizzle Topping:
juice 11⁄2 lemon
85 g caster sugar
1. Heat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
2.Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.
I just tried this recipe 2 days ago and it came out wonderful. I made a batch but can;t seem to upload the pictures so the picture of the decorated ones and the recipe is from Mary Berry. I just love her recipe’s. They are quick and easy(at least some are!)
Cake tin needed: a 12-hole bun tin
100g( 4oz) caster sugar
2 large eggs
100g (4oz) self-raising flour
1 level tsp baking powder
For the icing:
225g (8oz) sifted icing sugar
2-3 tbsp warm water
Sweets, to decorate
Preheat the oven to 200 degrees C/Fan 180 degrees/ gas 6. Place fairy cake cases into the bun tin, so that the cakes keep a good, even shape as they bake.
Measure all the cake ingredients into a large bowl, and beat for 2-3 minutes until the mixture is well blended and smooth. Fill each paper case with the mixture.
Bake for 15-20 minutes or until the cakes are well risen and golden brown. Lift the paper cases out of the bun tin and cool the cakes on a wire rack.
To make the icing, put the icing sugar in a bowl and gradually blend in the warm water until you have a fairly stiff icing. Spoon over the top of the cakes and decorate with sweets then leave to set.
To make Orange Fairy Cakes, follow the recipe above and add the zest of 1 orange in step2. To make the icing, gradually blend 225g (8oz) sifted icing sugar with the juice of 1 orange until you have a fairly stiff icing. Spoon over the tops of the cakes.