Looking for an easy bake to make with the kids, or a simple treat for a party table? These lemon buns with lemon buttercream icing are quick to whip up and always go down well. The zesty lemon flavour is lovely and fresh, and little bakers love getting their hands on the icing and sprinkles at the end.
Fairy cakes like these are a party favourite in our house, and the lemon version has a lovely bright flavour that both kids and adults enjoy. We finished ours off with a scattering of multi-coloured edible sprinkles, but feel free to let your child choose their own decorations.
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Lemon Buns with Lemon Buttercream
Makes approximately 12 buns
Ingredients
For the buns:
- 100g butter, chopped
- 100g caster sugar
- 150g self-raising white flour
- 3 eggs
- Zest of 1 lemon
For the icing:
- 60g butter, softened
- 140g icing sugar, sifted
- Juice of half a lemon, or to taste
- 2-3 drops of food colouring, if you want a fun coloured icing
Method
1. Preheat the oven to 170°C and line a bun or cupcake tin with paper cases.
2. Put all the bun ingredients into a food processor or stand mixer and whizz for 30 seconds. Scrape down the sides with a spatula and whizz again until you have a smooth, creamy batter.
3. Spoon the mixture into the cases, filling each one no more than two-thirds full – they will rise as they bake, so don’t overfill.
4. Bake for 15-18 minutes, or until risen and golden.
5. Leave the buns in the tin for five minutes, then transfer to a wire rack to cool completely before icing.
To make the icing:
1. Beat the softened butter until smooth and creamy.
2. Add the icing sugar and lemon juice and mix well. If you’d like a coloured icing, add a few drops of food colouring at this stage.
3. Once the buns have cooled fully, spread or pipe the icing on top and decorate however you like.
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Frequently Asked Questions
Can I make these lemon buns ahead of time?
Yes. The plain buns can be baked a day or two in advance and stored in an airtight container. Add the icing on the day you plan to serve them for the freshest look and taste.
Can I freeze lemon buns?
The un-iced buns freeze well for up to a month. Let them cool completely, freeze in a single layer, then store in a freezer bag. Defrost at room temperature and ice once thawed.
What can I use instead of homemade icing?
If you’re short on time, a good shop-bought buttercream or a simple lemon glaze icing (icing sugar mixed with a little lemon juice) works well as a substitute.
Can children help make these?
Yes, this is a great recipe to bake with kids. They can help measure ingredients, watch the mixer do its work, and have plenty of fun spreading icing and adding sprinkles once the buns have cooled.
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