Method

• 1

  1 Preheat the oven to 180ºC/350ºF/Gas Mark 4. Beat the butter, sugar and lemon rind together in a bowl with an electric mixer or wooden spoon until pale and creamy. Gradually add the eggs with a spoonful or two of the flour then mix in the remaining flour until smooth.

• 2

  2 Divide 12 paper or foil fairy cake cases between sections of a 12-hole muffin tin. Divide the cake batter between them then gently press the raspberries into the tops of the mixture, adding four or five to each cake case depending on their size.

• 3

  3 Bake in a preheated oven set to 15-18 minutes until golden and the tops of the cakes spring back when pressed lightly with a fingertip. Allow to cool for at least 5 minutes then remove the cakes from the tin and cool on a wire rack.

• 4

  4 When the cakes are cold,put the icing sugar into a bowl and gradually mix in 3-4 teaspoons of the lemon juice until the icing is thick and spoonable. Drizzle over the cakes in random lines with a teaspoon or spoon into a greaseproof paper piping bag, snip off the tip and pipe over the cakes. Leave to stand for 30 minutes for the icing to set, then serve.