- 150gms butter/margarine
- 150gms caster sugar
- 3 eggs beaten
- 225gms self raising flour
- Grated zest of half a lemon plus two teaspoons of lemon juice added to the cake mix.
- Two heaped teaspoons instant coffee mixed in an eggcup of water and added to the cake mix.
- Two teaspoons of cocoa or drinking chocolate powder put directly into the cake mix.
Beat the butter until creamy, add the sugar and beat, add the eggs and beat until the whole mixture is creamy. Leave plain or add in the flavouring of your choice. Fold in the flour with a wooden spoon and then beat the whole mixture. Turn out into the individual, lined cups in a baking tray, ¾ filling each cup. The mixture will make 24 or more queen cakes.
Bake for 15 to 20 minutes in a pre-heated oven at 180c. Turn out on a wire tray to cool.
Scoop out a cavity from the top of the queen cake and fill with jam and top with whipped cream, place the scooped-out piece on top.
Make icing by mixing icing sugar with fresh lemon juice, or with coffee or cocoa or drinking chocolate powder mixed with water. Spread the icing on top of the queen cakes and allow to dry.
Queen cakes can be stored in the freezer. Icing doesn’t freeze well so once iced store in an airtight box.