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Vanilla Butterfly Cakes with Lemon Curd

My Great Aunt Gladys used to make the most amazing butterfly cakes. They are definitely one of the most special food memories of my childhood from when the family would visit her. That and her mince pies. The recipe I used from Edmonds. Simple. Classic. Done. Ingredients 125 g butter, room temperature 2 tsp vanilla extract 1/2 c caster sugar 2 eggs 1 c plain flour 2 tsp baking powder 1/4 c milk Whipped cream Lemon curd Icing sugar 1 tbsp lemon zest Preheat oven to 190 degrees. Arrange 12 paper patty cases into patty tins. Cream butter and sugar till light and fluffy. Beat in eggs one at time till just combined. Sift in flour and baking powder and gently fold to combine. Stir in milk. Pour even amounts into tins. Bake for 15 minutes or until lightly browned and the tops spring back when touched. Cool on a wire rack. Cut a small hole in the top of each cake. Cut this piece in half. Drop in 3/4 tsp lemon curd then 3/4 tsp cream into the hole. Place the top back on to form wings. Dust liberally with icing sugar. Sprinkle over lemon zest. Enjoy!

Gladys and my 20 month old self 


Find my lemon curd recipe here

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