Gin and Lemon Fairy Cakes

Not one for lunch boxes Mums but definitely one for all the grown ups homeschooling! They look lovely on an Easter table too.

These are light, elegant and fluffy, one is never enough. The perfect mid morning treat. I have a feeling these are going to be popular!

Makes 12


125ml self raising flour

125ml butter

125ml caster sugar

2 tablespoons Gin

2 tablespoons lemon juice

1 teaspoon baking powder

2 eggs


200g icing sugar

2 teaspoons lemon juice

Zest of a lemon grated to decorate


Pre heat oven to 180C / 160C fan

Line a 12 hole muffin tin with cake cases

Place all your ingredients except the ones for the icing into a large mixing bowl and whizz to a creamy consistency with a blender or wooden spoon if you’re old school. I like a hand blender so I’m in between!

Dollop your mixture evenly between your 12 cake cases and transfer to the middle shelf of your oven for approximately 18 minutes. When they have risen and are lightly golden and springy to touch lift them out and allow to cool. Transfer to a wire rack until fully cool.

Meanwhile, mix up your icing in a separate bowl. Smooth your icing over your cakes and sprinkle over the grated zest of a lemon to decorate.