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Lemon Whoopie Cakes

Lemon Whoopie Cakes


  • 225g self raising flour
  • 2 eggs
  • 1 lemon zest and juice
  • 150g caster sugar
  • 150g butter at room temp
  • 60ml milk

 Lemon Butter (make in advance)

  • 2 eggs
  • 100g sugar
  • 50ml lemon juice
  • 50g butter, diced & chilled
  • 2g cornflour
  • 100-200ml whipped cream
  • Strawberries


Heat oven to 170°C. Beat the butter and sugar until light & fluffy, add eggs one at a time. Fold in sifted flour and milk and then lemon juice and zest. With an icecream scoop or tablespoon, spoon onto lined baking trays and bake 10-15 mins. Cool on a wire rack. 

For the Lemon Filling

mix together in a saucepan, the eggs, sugar, cornflour and lemon juice. Cook on medium heat, stirring continuously until thick. Take off the heat and add butter. Allow to cool, preferably over night. Place into a bowl and add enough whipped cream to reach the desired flavour. Pipe onto the base of a whoopie cake and add sliced strawberries and place another whoopie cake on top. Dust with icing sugar and enjoy with a cup of tea or coffee, on your own or with great company!          

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