Classic queen cakes

By Hope Malau
16 October 2015

These cakes are fit for a queen. Double the recipe to fill your cake tin for treats to have with tea.

Makes 12 Preparation: 5 min Cooking: 20 min

  • 125 g butter
  • 180 ml (? c) castor sugar
  • 2 eggs
  • 1 lemon, zested
  • 100 g currants
  • 310 ml (1¼ c) flour, sifted
  • 5 ml (1 t) baking powder, sifted
  • 45 ml (3 T) milk

Preheat the oven to 180 °C and grease a 12-hole muffin tin.

1. Cream the butter and the sugar until light and fluffy. Beat in the eggs, one at a time and beat well after each addition. Stir in the lemon zest.

2. Stir in the currants and fold the flour and the baking powder into the mixture along with the milk.

3. Spoon the cake mixture into the pan and bake for 20 minutes or until golden. Allow to cool for five minutes in the pan and transfer to a wire rack.

4. Dust the cakes with icing sugar and serve.

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