Lemon Curd Butterfly Cakes

READY IN: 45mins




  • Pre-heat the oven to gas mark 5/375F/190°C.
  • You will need a 12-cup muffin tin lined with cupcake baking cases.
  • To make the cakes, sift the flour and salt in a bowl.
  • Then add in the rest of the ingredients in bowl and beat until absolutely smooth - 1-2 minutes.
  • Then fill prepared muffin tin with the mixture and tap the tin two or three times to settle the cake mix.
  • Bake on the centre shelf of the oven for 15-20 minutes or until the cakes are well risen and golden.
  • Remove the cakes from the tin and transfer onto a wire rack and leave to cool.
  • To make the lemon curd, place the grated lemon rind and sugar in a bowl.
  • In another bowl, whisk the lemon juice together with the eggs, then pour the mixture over the sugar.
  • Add the butter cut into small pieces, and place the bowl over a pan of barely simmering water.
  • Stir frequently till thickened - for about 20 minutes.
  • Cool the curd before using it for the filling (these can be stored in a clean dry jar with a screw-top lid, refrigerated and used within a week).
  • To assemble the cake, take a small sharp knife and cut the top off each at an angle in a circle about ½ inch (1 cm) from the edge of the cake so that you remove a cone-shaped round, leaving a cavity in the centre.
  • Cut the round in half, top to bottom, and set aside.
  • Now fill the cavity of each cake with the lemon curd then sit the two cone-shaped pieces of cake on top like butterfly wings.
  • Dust with icing sugar to serve.