Regency Queen Cakes Another Way
These bright, lemon-scented little cakes boast a rich, buttery crumb and a delightful citrus aroma. Baked in individual paper cases, their tender texture and sweet flavour make them a perfect, sunny addition to coffee time or afternoon tea.
Original recipe
Beat eight ounces of butter and mix with two well-beaten eggs, strained. Mix eight ounces of dried flour and the same of lump sugar, and the grated rind of a lemon; then add the whole together and beat full half an hour with a silver spoon. Butter small patty pans, half fill and bake twenty minutes in a quick oven.
Recipe taken from “A new system of domestic cookery, formed upon principles of economy and adapted to the use of private families” by Maria Eliza Ketelby Rundell, 1806 edition.
Modern ingredients
- 1 cup (225g) unsalted butter, softened
- 1 ⅛ cups (225g) superfine sugar (UK: caster sugar)
- 2 large eggs, room temperature
- 1 ¾ cups (225g) all-purpose flour (UK: plain flour)
- 1 tbsp lemon zest (about 1 medium lemon)
- 1 tsp baking powder
Modern method
Preheat the oven: Set your oven to 375°F (190°C/170°C fan) and line a standard 12-hole muffin or cupcake pan with paper liners, or grease the cups well with butter.
Cream the butter and sugar: Using a stand mixer or electric hand mixer, beat the softened butter, superfine sugar, and lemon zest together for 3 to 5 minutes until pale, light, and fluffy.
Combine the wet ingredients: Add the eggs one at a time to the butter mixture, beating well after each addition until fully incorporated and smooth.
Mix the dry ingredients: In a separate medium bowl, whisk together the flour and baking powder.
Incorporate the dry mix: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined.
Fill the tins: Divide the batter evenly among the prepared muffin cups, filling each about halfway full.
Bake the cakes: Bake for 18–20 minutes, or until the tops are golden and a toothpick inserted into the centre of a cake comes out clean.
Cool completely: Allow the little cakes to rest in the pan for 5 minutes before transferring them to a wire rack to cool fully.
