Oven Baked Lemon Butterfly Cakes

oven baked lemon butterfly cakes
  • Yield: 10 cakes
  • Servings: 10
  • Prep Time: 10m
  • Cook Time: 30m
  • Ready In: 40m

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Nutritional Info

This information is per serving.

  • Calories

    153
  • Fat

    8 g
  • Saturated Fat

    0 g
  • Polyunsaturated Fat

    0 g
  • Cholesterol

    0 mg
  • Sodium

    0 mg
  • Potassium

    0 mg
  • Carbohydrate

    6.6 g
  • Fiber

    1.2 g
  • Sugars

    1.6 g
  • Protein

    1.2 g

Oven baked lemon butterfly cakes. Very delicious dessert baked in a halogen (turbo) oven. You may also like Baked Apricot Cheesecake, another yummy dessert baked in an oven.

Are you looking for more easy and tasty turbo oven recipes? We have a huge collection of them, please check it out-Turbo Oven Recipes

Oven Baked Lemon Butterfly Cakes

Ingredients

  • 6 oz (180 g) unsalted butter
  • 3/4 cup (180 g) granulated sugar
  • 3 large eggs, beaten
  • zest of 1 lemon
  • 2 teaspoons freshly squeezed lemon juice
  • 3/4 cup (180 g) self-raising flour
  • Butter Icing:1 2/3 oz (50 g) unsalted butter
  • 3/4 cup (180 g) icing (superfine) sugar
  • freshly squeezed lemon juice


Method

Step 1

Preheat halogen oven to 400 F (200 C).

Step 2

In a mixing bowl, combine granulated sugar and butter. Beat until pale and fluffy. Stir in beaten eggs a little at a time and continue to beat well. Stir in lemon zest and lemon juice. Set aside.

Step 3

Sift self-raising flour and fold into egg mixture gently. Mix well.

Step 4

Place mixture in cupcake silicone cases and place on a baking tray.

Step 5

Place on the low rack of turbo oven and cook for 15-18 minutes. The cakes should be firm and spring back when touched.

Step 6

Remove cooked cakes from turbo oven and cool on cooling rack.

Step 7

Meanwhile, prepare the butter icing. In a small mixing bowl, beat butter until soft. Gradually stir in icing sugar. Add a few drops of lemon juice at a time until you reach desired consistency.

Step 8

Using a sharp knife, cut out an arc of cake. Cut in half to create two butterfly wings. Fill the hole with a butter icing. Place the wings on the top of lemon cakes. Sprinkle with icing sugar and serve.

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