Light and fluffy cupcakes, flavoured with fresh lemon and lime zest. This cake is such a simple, delicious and zesty bake. It’s quick to make and tastes absolutely delicious. I love to pile it high with my orange and lime buttercream frosting for the ultimate St. Clements cake.
To start with, make a simple batch of cupcakes. I used the all-in-one method here to make things even quicker and easier. Throw all of the cake ingredients into a bowl, besides the zest, and mix with an electric mixer until you have a nice smooth batter. Add the fresh zest in last and give a separate the mixture a nice good mix. I used the zest of 1/2 lemon and the zest of 1/2 lime, but of course, this can always be adapted based on personal preference. I found this amount gives the bakes a nice zesty flavour which wasn’t too overpowering. When all mixed, add to the pre prepared cupcake cases and place in the oven.
Lime
I would recommend using an unwaxed lemons and limes for this bake. This will not only give a better flavour and texture to the finished cakes but also helps to add a little bit more moisture to the cakes as the natural oils in the lemons can help add flavour and moisture to the bake.
Whilst these are cooling down you can start to make your icing of choice. I love to make an orange and lime buttercream frosting to make the perfect St. Clements cake, but this also tastes delicious with a fruity icing or even a runny icing flavour.
I only make a small batch of these as they’re best enjoyed on the same day as baking. Any leftovers can be stored in a cool dry place for up to 4 days.
Ingredients
- 2 oz / 60 g Self Raising Flour
- 2 oz / 60 g Butter
- 1 oz / 30 g Caster Sugar
- 1 Egg
- 1 teaspoon Milk
- Zest of 1/2 Fresh Lemon
- Zest of 1/2 Fresh Lime
Instructions
- Preheat oven to 180*c/350*f/Gas Mark 4/160*c Fan Oven.
- Line a cupcake tin with cases and set aside.
- Place the margarine, sugar, egg, milk and self-raising flour into a bowl and using an electric mixer beat together until light and fluffy.
- Stir through the fresh lemon zest and fresh lime zest and spoon the mixture into your prepared tin.
- Cook for 16 to 20 minutes, until golden brown and light and fluffy. You can tell the cakes are ready when they spring back when lightly pressed. You could also insert a skewer into the middle of one of the cakes and if it comes out clean, then the cakes are ready.
- Once ready, remove from the oven.
- Allow the cakes to sit in the tin for roughly 5 minutes, then place on a wired rack to cool.
- Top with your favourite frosting or icing and enjoy!
Notes
These are best eaten fresh on the same day as baking. Store any leftovers in a cool dry place for up to 3-4 days.
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