Lemon Butterfly Cakes

Lemon infused butterfly cakes

This easy recipe comes from Mary Berry’s Baking Bible and requires very little effort beyond measuring and mixing. Lemon is a great addition to the ingredients but you could also use orange zest or substitute 25g of the flour with cocoa powder and top with chocolate frosting.

I ended up with a lot of leftover frosting when using the quantities of butter and sugar specified by Mary Berry, so I have decreased the amount in the ingredients listed.


Serves: 12


  • 100g sifted self-raising flour
  • 100g caster sugar
  • 2 large eggs
  • 1 tsp baking powder
  • 100g softened butter
  • zest of lemon

Butter icing

  • 100g softened butter
  • 200g sifted icing sugar
  • 1 tsp icing sugar for dusting
  • 2 tsp lemon juice


  1. Preheat the oven to 180°c.
  2. Combine the eggs, butter, flour, baking powder, sugar and lemon zest. Whisk well.
  3. Distribute the mixture into twelve cake cases and place in a muffin tin.
  4. Bake for 15-20 minutes until the cupcakes have risen and are golden brown, then remove from the oven and leave to cool.
  5. Mix the butter, icing sugar and lemon juice to make the frosting.
  6. Once the cakes are completely cool, take a sharp knife and slice the top off each cake to obtain a round disk, which will be used for the butterfly wings. If your cakes haven't risen particularly well, you'll need to gouge a disk out of the top but don't worry, the frosting will conceal the hole.
  7. Spoon or pipe a small amount of frosting onto the top of each cake.
  8. Cut the disk you removed from the top of the cake earlier in half and place on top of the frosting before dusting with icing sugar.
  9. Store in an airtight tin.

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