115g self raising flour
1/2 tsp baking powder
115g butter, softened
2 eggs, beaten
Finely grated zest of one lemon
(for the filling)
115g icing sugar
1tbsp lemon juice
- Preheat the oven to 190C/375F/Gas mark 5. Place 12 paper cases in a bun tin.
- Sift the flour and baking powder into a large mixing bowl. Add the butter, sugar, eggs, lemon and enough milk to give a medium-soft consistency. Beat the mixture throughly until smooth, then divide evenly between the paper cases. Bake in the preheated oven for 15-20 minutes or until well risen and golden. Cool on wire racks.
- To make the filling place the butter in a bowl, add the icing sugar and lemon and beat well until smooth and creamy.
- Once the cakes are completely cooled use a small sharp knife to cut a circle from the top of each cake. Spoon a little of the buttercream filling onto the cake and then cut the circle you removed in half, and press each half into the filling to resemble wings. Dust the cakes with icing sugar before serving.