Jump to Main ContentJump to Primary Navigation

Afternoon Lemon Cakes


A zesty, succulent sponge that wouldn't go amiss at an afternoon tea.

Makes approximately 6

  • 100g margarine
  • 100g sugar
  • 2 medium eggs
  • 100g self-raising flour
  • 50g lemon curd
  • 40g crème fraiche
  • 50g White Stilton with Lemon, crumbled
  • Icing sugar for dusting

Preheat the oven to 180°C/Gas 4. Place the baking cases in a cup cake baking tin.

Place the margarine and sugar into a mixing bowl and using a hand whisk mix together until the mixture is pale and creamy.

Gradually add the eggs to the mix, one at a time, beating the mixture together with a small amount of flour after each addition. Fold in the remaining flour.

Divide the mixture between the cake cases and bake in the preheated oven for 10-15 minutes until golden brown in colour.

Remove the cakes from the oven and allow to cool for 5-10 minutes.

Meanwhile, blend together the crème fraiche and White Stilton with Lemon and set to one side.

Once the cakes have cooled, remove from the paper cases and leave to cool fully on a baking wire.

Take one cake, turn it upside down and on the base side add a generous spoonful of crème fraiche and White Stilton with Lemon mix and spread evenly over the cake. Top the cheese mix with a spoonful of lemon curd. Top the cake with another cake (the right way up).

Dust with icing sugar and serve.

Read our definitive cheese guide here.

Ruturn to all cheese recipes.



White Stilton with Apricot & Red Onion Tart


White Stilton with Mango & Ginger Savoury Biscuits


Aged Leicestershire Red Macaroni Cheese



Amazing tasting menus from top UK restaurants for under £50

Total steals from Michelin-starred spots

by Amy Swales
20 Oct 2016

The formula for the perfect cheese toastie has been revealed

Prepare to salivate

by Harriet Hall
20 Oct 2016

How to make red wine hot chocolate, aka the ultimate winter drink

Weekend plans, sorted

by Sarah Biddlecombe
20 Oct 2016

Scarlett Johansson is opening a popcorn shop in Paris

As you do

by Amy Swales
20 Oct 2016

High-end Halloween: sophisticated ways to celebrate this season

From dining at The Savoy to decadent cabaret and gourmet hampers

by Amy Swales
19 Oct 2016

Brexit might affect the price of your wine

The industry is warning of an increase

by Amy Swales
19 Oct 2016

No more bar queues: meet the wine glass that automatically refills

*Approach with caution*

by Harriet Hall
19 Oct 2016

Londoners: you can now get a three-course, Michelin-starred takeaway

Eating on the sofa in your pants just got a whole lot more sophisticated

by Amy Swales
12 Oct 2016

Crisp lovers rejoice: London is getting its own crisps and dips cafe

All hail the crisp conveyor belt of our dreams.

by Amy Lewis
11 Oct 2016

Who wants to be a gin butler? It's a real job and we all want it

Brush up your drinking CV because applications are open

by Amy Swales
11 Oct 2016