Irish Lemon Fairy Cakes Recipes

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IRISH LEMON FAIRY CAKES



Irish Lemon Fairy Cakes image

Make and share this Irish Lemon Fairy Cakes recipe from Food.com.

Provided by bakedapple42

Categories     Dessert

Time 40m

Yield 24 cupcakes, 24 serving(s)

Number Of Ingredients 9

4 egg yolks
2/3 cup white sugar
1 teaspoon grated lemon peel
1 tablespoon lemon juice
4 egg whites
2/3 cup sifted cake flour
1/4 teaspoon salt
1 pint lemon curd
1/2 cup confectioners' sugar

Steps:

  • Preheat oven to 375 degrees F. Grease and flour 24 muffin cups.
  • Beat egg yolks till thick. Gradually add 1/3 cup sugar, beating continually.
  • Stir in lemon peel and juice.
  • Beat egg whites till soft peaks form then gradually add remaining 1/3 cup sugar and beat till stiff peaks form.
  • Gently fold yolks into whites.
  • Sift together flour and salt and fold into egg mixture.
  • Fill muffin cups half full. Bake at 375 for about 20 minutes.
  • Remove cakes from tins and cool completely on a wire rack.
  • Using a sharp narrow bladed knife, cut into the top center of each cake, removing cone shape and set aside.
  • Fill each cavity with about 1 teaspoon of lemon curd.
  • Replace the "cones" into the filling on each cake and dust with confectioner's sugar.
  • Yield: 24 cakes.

IRISH DAIRY CAKE



Irish Dairy Cake image

This is an authentic Irish recipe. I got it from a dear Irish friend. It is not for the faint of heart.... but it is divine.

Provided by Aven

Categories     World Cuisine Recipes     European     UK and Ireland     Irish

Time 1h45m

Yield 14

Number Of Ingredients 6

1 ½ cups butter, softened
3 cups white sugar
6 eggs at room temperature
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
3 cups all-purpose flour, sifted

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Grease and flour a 10-inch fluted tube pan (such as a Bundt®).
  • Cream butter and sugar together in a mixing bowl until thoroughly combined.
  • Beat in eggs, one at a time, beating each egg until fully incorporated before adding the next one.
  • Mix in cream cheese and vanilla extract.
  • Mix in flour, about 1/2 cup at a time, until batter is smooth and velvety. Pour batter into prepared pan.
  • Bake cake in the preheated oven until top is golden brown, about 1 1/2 hours.

Nutrition Facts : Calories 525.1 calories, Carbohydrate 63.9 g, Cholesterol 149.6 mg, Fat 27.7 g, Fiber 0.7 g, Protein 6.9 g, SaturatedFat 16.7 g, Sodium 218 mg, Sugar 43.1 g

LEMON TOP FAIRY CAKES



Lemon Top Fairy Cakes image

I made two batches of these yummy things, and then was ordered to make another one...totaling to 36. I haven't counted how many are left either...It's one of those "safe" recipes which gives you fast results. When I was little we'd always demand these which were known as "lemon tops" in our household...

Provided by Another cuppa

Categories     Dessert

Time 25m

Yield 12 cakes, 12 serving(s)

Number Of Ingredients 11

4 ounces unsalted butter, soft
2 eggs
4 ounces self raising flour, sifted
4 ounces caster sugar
3 tablespoons milk
1/2 teaspoon vanilla extract
chocolate chips (optional)
9 ounces icing sugar
3 tablespoons water
2 tablespoons lemon juice
1 drop yellow food coloring

Steps:

  • Preheat the oven to 195°C.
  • Mix all the cake ingredients in a food processor (with or without chocolate chips) and place 3 heaped tsp in each cake case. Bake in the centre of the oven for 15-20 minutes and leave on a wiring rack to cool for a good 30 minutes (if you can resist 'em!). Only ice when cold.
  • For the icing, mix together the 3 ingredients with a fork. If the consistency is too runny, add more icing sugar. Check how lemony the icing is before adding just a tad of food colouring if you prefer them to have that lemon touch! The icing should be almost like a paste, in order for it to stiffen on each fairy cake.

Nutrition Facts : Calories 239.3, Fat 8.8, SaturatedFat 5.2, Cholesterol 56.1, Sodium 15.1, Carbohydrate 38.8, Fiber 0.3, Sugar 30.4, Protein 2.3

FLUFFY LEMON FAIRY CAKES



Fluffy Lemon Fairy Cakes image

A light a fluffy fairy cake with a icing. A sure winner with everyone.

Provided by deequa

Time 25m

Yield Serves 12

Number Of Ingredients 13

4oz caster sugar
4oz butter or marg soft
2 eggs
1 x juice of lemon
1/2 lemon peel zest (grated)
1 x tsp vanilla essence
1 x tbsp milk
1/2 tsp baking powder
6oz self raising flour
8oz Icing sugar
2 tsp butter
1 x tsp vanilla essence
1 x tsp water

Steps:

  • preheat oven to 170C/Fan 150C/Gas 5
  • Cream / beat butter or marg with caster sugar until its blended and creamy, i use muscle and wooden spoon, you can use an electric whisk.
  • Beat in the eggs 1 at time, try room temp eggs to stop curdling but dont worry too much if does curdle. Beat in one at time, vanilla, lemon zest and juice, milk and baking powder.
  • Gradually add the sefted self raising flour, or sprinkle from height as i do to get air into it. Beat the mixture until its smooth, creamy but firmish. Something like "Angel Delight"
  • Fill 12 cupcake cases.. i put the case into a fairy cake tin to keep the caked in position as they are rising. Each case will require a generous dessert spoon full until just below the cake case. Cook in middle of oven for around 15 min.
  • You will know the cakes are ready when they are golden and spring back after a light press.
  • Allow cakes to cool on a rack for around 10 - 15 min.. you can start making icing.
  • For the icing, first mix in the butter into the icing sugar, be patient it will seem like too little butter but keep working it. Then add the water and vanilla essence, work the mixture until a smooth, firm but workable paste. You may need to add more water / icing sugar as you go.
  • Take a generous amount on a wide knife put on cake and rotate cake around until you have an even coated amount of icing sugar.
  • Allow to set for 5 / 10 min and enjoy!!

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