Dark Spicy Lemony Cakes recipe

  • Serves 10
  • 30 mins to prepare and 20 mins to cook
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Dark Spicy Lemony Cakes
Customer recipe by Sandra Rowland
Added 70 months ago


Cream the butter and sugar together. Add treacle, mixed spice and lemon rind. Mix well.

Add the baking powder to the flour. Add to the mixture alternately, the flour and the beaten egg, beating well.

Add the ginger and coconut. Add milk until the consistency is softer. Beat well.

Grease a 12-hole muffin tin, and divide the mixture between. Bake for 20 minutes at 350F, 180C or Gas 4.

Remove from oven and allow to cool in the tin before turning out.


Beat the cream cheese and butter together. Add icing sugar and lemon juice. Using an electric mixer, whisk until the mixture is stiff. Spread over the cakes.


Mix the crushed half digestive biscuit with the spice, and sprinkle lemon juice over. Sprinkle over the cakes. Put in the fridge to cool for 10 minutes.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 3oz Butter
  • 2oz Black Treacle
  • 2 tablespoons stem ginger, chopped very small
  • 1/2 teasp Mixed Spice
  • 5oz Plain Flour
  • 1 teasp Baking powder
  • 1 Egg
  • 1 Lemon rind, grated
  • 2 oz Dark brown sugar
  • 1oz Desiccated coconut
  • 2oz Cream cheese (for the icing)
  • 1oz butter, softened (for the icing)
  • 6oz Icing sugar (for the icing)
  • 1 tablespoon Lemon juice (for the icing)
  • 1/2 Digestive biscuit, crushed (for decoration)
  • 1/2 teasp Mixed Spice (for decoration)
  • Few drops Lemon juice, to bind. (for decoration)

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