• 125 g (4 oz) soft margarine
  • 125 g (4 oz) caster sugar
  • 2 eggs, beaten
  • 125 g (4 oz) self-raising flour
  • grated rind and juice of 1 lemon
  • 175 g (6 oz) icing sugar, sifted
  • yellow or pink food colouring
  • sugar flowers, to decorate

Beat the margarine, sugar, eggs, flour and lemon rind in a mixing bowl or a food processor until smooth.

Divide the mixture evenly among foil cake cases arranged in a 12-hole deep muffin tin and spread the surfaces level. Bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 15–18 minutes until golden and the cakes spring back when gently pressed with a fingertip. Leave to cool in the tin.

Mix the icing sugar with 4–5 teaspoons of the lemon juice to make a smooth thick spreadable paste. Trim the tops of the cakes level if needed. Spoon half the icing over half the cakes and ease into a smooth layer with a wetted round-bladed knife.

Colour the remaining icing pale yellow or pink and spoon it over the remaining cakes. Decorate with homemade pastel-coloured flowers stamped out from ready-to-roll icing or use shop-bought sugar flowers. Leave to harden for 30 minutes. Store in an airtight tin for up to 3 days.

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