Little citrus cakes

These light and airy little citrus cakes have a hidden surprise! Take a bite to reveal a deliciously smooth and zingy lemon curd.

Serve these as an after-dinner treat, or pile them up on a cake stand for a showstopping afternoon tea centrepiece!



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For the cakes

  • 150g (5½oz) unsalted butter, softened
  • 100g (3½oz) golden caster sugar
  • grated zest and juice of 1 lime
  • grated zest and juice of 1 lemon
  • 2 large free-range eggs
  • 150g (5½oz) self-raising flour
  • 1 tbsp poppy seeds
  • 400g (14oz) lemon curd

To decorate

  • grated zest of 1 lemon
  • grated zest of 1 lime
  • icing sugar, to dust


Preheat the oven to 160˚C/Gas Mark 2. Individually grease and place a small disc of silicone parchment in the bottom of each hole of a 12-hole straight-edged muffin tin.
Cream together the butter and sugar for about 5 minutes until light and fluffy. Beat in the zest of the lemon and limes. Gradually beat in the egg – if the mixture curdles slightly add 1 tbsp flour. Stir in the remaining flour, followed by the juice of the lemon and lime. Add the poppy seeds and stir until smooth and combined.
Transfer the mixture into a large piping bag, then gently fill each hole of the tin half-full with the sponge batter. Place 1 tsp lemon curd in the centre of the holes, then cover the curd using the remaining mixture in the piping bag.
Bake the tin in the oven for 15 minutes, or until well risen. The cakes should be a nice golden brown colour and spring back into place when gently pressed on top.
Decorate with curled lemon and lime zest and a dusting of icing sugar.
Last updated 11 months ago

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