These pretty little Lemon Curd Fairy Cakes are so easy to make, and even easier to eat! They are made with a Victoria sponge cake recipe, with added lemon zest, lemon buttercream and lemon curd.
AD: Paid Creative Collaboration with Bonne Maman
Old-Fashioned Traditional Fairy Cakes for Easter Baking
These pretty little Lemon Curd Fairy Cakes are so easy to make, and even easier to eat! Made with a standard Victoria sponge cake recipe, they are decorated with lemon buttercream and a dollop of delectable lemon curd. The final flourish is a little edible flower, in this case, primroses and primulas.
The recipe for Lemon Curd Fairy Cakes makes 12 to 16 small cakes when made in a traditional British 12 hole patty tin, and NOT an American muffin tin. If you make them in a muffin tin, the yield will be between 8 and 10 cakes, and they won’t be so fairy like of course.
I used Bonne Maman Lemon Curd to top these wee cakes, which is as good as homemade in my opinion; buttery, lemony and sharp, its silky texture and warm pale yellow colour is testament to a high quality lemon curd, with no artificial colours and additives.
When primroses aren’t in season, add any edible flowers you have to hand, such as violets, pansies, mallow, rose petals, marigolds etc.
Although I have shared these Lemon Curd Fairy Cakes just in time for Easter, they are delicious when made any time of the year, and would be perfect for children’s birthday parties when hundreds and thousands are sprinkled over the top.
I hope you enjoy these little Lemon Curd Fairy Cakes if you make them, they are such pretty cakes. Karen
Baking Notes and Substitutions
- Other curds and jams can be used, such as Bonne Maman Strawberry & Wild Strawberry Conserve, when strawberries are in season, or Bonne Maman Salted Caramel in the autumn or for bonfire night.
- Add vanilla buttercream and hundreds and thousands for children’s birthday parties.
- The cakes can be made ahead and frozen, just defrost overnight and decorate them once they have defrosted.
- The recipe for Lemon Curd Fairy Cakes makes 12 to 16 small cakes when made in a traditional British 12 hole patty tin, and NOT an American muffin tin. If you make them in a muffin tin, the yield will be between 8 and 10 cakes, and they won’t be so fairy like of course.
Other Small Cake Recipes
- Toffee Salted Caramel Fudge Cakes
- “Chocolate Box” Chocolate Cakes
- A Vintage Recipe: Queen Cakes
- Strawberry Fair Yoghurt Cupcakes
Toffee Salted Caramel Fudge Cakes 
Chocolate Box Cakes 
Vintage Queen Cakes 
Strawberry Fair Yoghurt Cupcakes Recipe
More Bonne Maman Recipes
- Apricot Baked Cheesecake
- Lemon Curd & Raspberry Crêpes
- Strawberries and Cream Pancake Party Platter
- Salted Caramel Apple Pancakes
Apricot Baked Cheesecake 
Lemon Curd & Raspberry Crêpes 
Strawberries and Cream Pancake Party Platter 
Salted Caramel Apple Crepes (
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Recipe for Lemon Curd Fairy Cakes
Lemon Curd Fairy Cakes
These pretty little Lemon Curd Fairy Cakes are so easy to make, and even easier to eat! Made with a standard Victoria sponge cake recipe, they are decorated with lemon buttercream and a dollop of delectable lemon curd. The final flourish is a little edible flower, in this case, primroses and primulas.
Ingredients
- CAKES:
- 150g butter, softened
- 150g caster sugar
- Zest of 1 lemon
- 150g SR flour
- 2 large free-range eggs
- BUTTERCREAM:
- 125g softened butter
- 250g sifted icing sugar
- Juice of 1 lemon
- TOPPING:
- 12 tablespoons Bonne Maman Lemon Curd
- 12 x primroses or other edible flowers
Instructions
1. CAKES: Pre-heat oven to 180C/160C Fan/350F/Gas mark 4. Line a 12 hole patty pan with 12 paper cases.
2. Put all the cake ingredients into a mixing bowl and beat with a hand-held electric mixer. Beat until light and fluffy.
3. Spoon the cake mixture into the prepared paper cases and bake for 15 to 20 minutes, until the tops springs back when pressed lightly, and the cakes are golden brown.
4. Remove from the oven and allow to cool before decorating.
5. BUTTERCREAM: Meanwhile make the buttercream icing; beat all the ingredients together until it is blended, and you have a soft spreadable consistency.
6. DECORATING: Spread the buttercream over the Fairy Cakes, and the add the Bonne Maman lemon curd. Decorate with the primroses or any other edible flowers.
Notes
Other curds and jams can be used, such as Bonne Maman Strawberry & Wild Strawberry Conserve, when strawberries are in season, or Bonne Maman Salted Caramel in the autumn or for bonfire night.
The cakes cane be made ahead and frozen, just defrost overnight and decorate them once they have defrosted.
When primroses aren't in season, add any edible flowers you have to hand, such as violets, pansies, mallow, rose petals, marigolds etc.
Although I have shared these Lemon Curd Fairy Cakes just in time for Easter, they are delicious when made any time of the year, and would be perfect for children's birthday parties when hundreds and thousands are sprinkled over the top.
The recipe for Lemon Curd Fairy Cakes makes 12 to 16 small cakes when made in a traditional British 12 hole patty tin, and NOT an American muffin tin. If you make them in a muffin tin, the yield will be between 8 and 10 cakes, and they won't be so fairy like of course.
Nutrition Information
Yield 12 Fairy Cakes Serving Size 1Amount Per Serving Calories 409Total Fat 22gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 7gCholesterol 104mgSodium 192mgCarbohydrates 51gFiber 1gSugar 40gProtein 3g
Nic | Nic's Adventures & Bakes says
Thanks for sharing, these cupccakes are lovely for a party 🙂
Karen Burns-Booth says
They would make a pretty addition to any afternoon tea table.
Sheeba says
These are so easy and look so delicious. For a great lemon flavor, I add lemon zest too to most of my recipes with lemon. Thanks for sharing!
Karen Burns-Booth says
I LOVE anything lemon in baking! 🙂
Catherine says
A fabulous recipe, so delicious, thank you so much