Waitrose and Partners
Mini lemon & rose cakes

Mini lemon & rose cakes

Martha Collison's elegant mini cakes are delicate with a light texture. Have a go at candying your own lemon peel too, for a beautiful finishing touch.

5 out of 5 stars(1) Rate this recipe
  • Makes12
  • CourseCake
  • Prepare25 mins
  • Cook17 mins
  • Total time42 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 50g butter, plus extra for greasing
  • 100g caster sugar
  • 3 British Blacktail Free Range Large Eggs
  • 1 tsp rose water
  • 100g plain flour
  • ½ tsp baking powder
  • 1 unwaxed lemon, finely grated zest
  • Cooks’ Ingredients Rose Petals, to serve

For the icing

  • 100g icing sugar
  • 1 tsp rose water
  • Pink food colouring


  1. Preheat the oven to 180°C, gas mark 4. Cut out 12 discs of baking parchment, the same size as the bottom of the holes in a 12-hole muffin tin. Melt a knob of butter and, using a pastry brush, coat the inside of each hole, then line with the prepared parchment.

  2. Melt 50g butter in a small saucepan, then set aside to cool slightly. Place the sugar, eggs and rose water into a large bowl or the bowl of a stand mixer, then whisk with an electric whisk for 10-15 minutes, or until tripled in volume and pale in colour.

  3. Sieve the flour and baking powder over the top of the mixture and gently fold together, using a balloon whisk or metal spoon, Pour the melted butter around the edge of the bowl, then sprinkle over the lemon zest and repeat the folding process until all the ingredients are just combined.

  4. Divide the mixture between the 12 prepared holes and smooth the top with a spatula. Bake for 15-17 minutes, until risen and golden on top. They should be spongy to the touch.

  5. Using oven gloves, immediately invert the tray onto a cooling rack so the cakes don’t get stuck in the pan. Remove the baking parchment and allow to cool completely before icing.

  6. Meanwhile, if using, make the candied lemon peel. For the icing, sieve the icing sugar into a bowl and stir in the rose water to taste, with enough water to make a thick spreadable paste. Add a tiny amount of food colouring to create a pastel pink colour, if liked.

  7. Spread the icing on top of each cake, pushing it right to the edges so it begins to drip down the sides. Top each cake with candied lemon peel (if using) and a few rose petals, then serve.

Cook’s tip

Floral flavours are on trend, but also strike fear into home bakers as, if added with a heavy hand, they can taste soapy and overpowering. The trick is to use a proper measuring spoon, rather than just a teaspoon, so you can be sure you’re adding the correct amount. Start with just a little, as you can always add more. 


Typical values per item when made using specific products in recipe


634kJ/ 151kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars1 rating