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Lemon curd filled butterfly cakes

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For the cakes

  • 250g unsalted butter
  • 250g caster sugar
  • RSPCA Assured eggs
  • grated zest of 1 lemon
  • 185g self-raising flour
  • 60g plain flour
  • 185ml RSPCA Assured milk

For the buttercream icing filling 

  • 50g softened butter
  • 100g sifted icing sugar
  • 1 tsp of lemon curd, made with RSPCA Assured eggs

These are delicious little cakes - you may find they get eaten rather quickly! A cooking experience for the whole family, involve the little ones with the filling and decorating of the cakes... don't forget to help them out with the eating!


For the cakes

  • Pre heat the oven to 180°C/fan oven 160°C, 350°F gas 4. Line a 12 hole muffin tray with paper cases.
  • Put the butter and sugar in a bowl and beat until pale and creamy. Add the eggs, one at a time, and beat until well combined. Sift the plain and self-raising flour together and add the lemon zest. Fold into the mixture. The mixture should be of a dropping consistency. If it’s not quite there, add a little milk.
  • Divide the mixture between the cases and bake for 20 minutes. Remove from the oven and cool on a wire rack.
  • When cool, carefully slice off just the top of the cakes with a sharp knife. Cut the slice in two to form the ‘wings’ of the butterfly and set aside.

For the buttercream icing filling

  • Beat the softened butter together with the sifted icing sugar and mix until combined.
  • Fill the space on the top of each cake with a small blob of buttercream icing and the lemon curd. Now gently push the butterfly ‘wings’ into the mixture.

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