Zesty Lemon & Mirabelle Plum Minis (Makes 10)

Mothers Day Cakes

Mothers Day Cakes

The perfect size for a gift of baking at any time of year. Cover the cases with pretty wrapping paper and simply add some ribbon and tags.


225g unsalted butter, softened

225g golden caster sugar

275g self-raising flour

2 tsp baking powder

4 medium eggs

4 tbsp milk

Finely grated zest and juice of 2 lemons

Few sprigs fresh thyme, finely chopped

5 tbsp Bonne Maman Mirabelle Plum Conserve

150g granulated sugar

1 tbsp sugar nibs, optional


  1. Heat the oven to 180C, fan oven 160C, gas mark 4. Put the first 6 ingredients into a large bowl and beat with an electric hand whisk for 3-4 minutes or until light and fluffy. Beat in the lemon zest and fresh thyme.
  2. Divide half the mixture between 10 individual loaf cases. Drizzle a generous tsp of conserve down the centre of each one then top with the remaining cake mixture.
  3. Bake for 15-20 minutes or until a skewer inserted into the centre, comes out clean.
  4. Meanwhile, mix the granulated sugar with the lemon juice and stir together for 2-3 minutes.
  5. Spoon the lemon glaze all over the top of the warm cakes, sprinkle with sugar nibs, if using, and leave to set.

Cooks tips

- Freeze the glazed cakes in their cases for up to 1 month.

- For an extra surprise, remove the cakes from the cases. Push an apple corer into each end of the cakes and remove a section of cake. Fill the hollows with more conserve. Return a ‘plug’ of the removed sponge to hold it in place and pop the cakes back in the cases. 

Recipe development by Moyra Fraser. Bonne Maman Weekly recipe

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