• 125g unsalted butter, chopped, softened
• 1 cup caster sugar
• Finely grated zest of 2 lemons
• 3 eggs
• 1 egg yolk
• 1 tsp vanilla bean paste
• 1 cup plain flour
• 2 tsp baking powder
• 1/2 cup almond meal
• 3/4 cup sour cream
• 2 cups pure icing sugar, sifted
• 2 Tbsp boiling water
• Extra 2 tsp unsalted butter, softened
• Pink food colouring, to tint
• Edible icing flowers, to decorate
Preheat oven to 180C. Line a 12-hole 1/3 cup capacity muffin tin with paper cases. Put butter, sugar and zest in bowl of an electric mixer and beat on medium, using paddle attachment, until light. Add eggs, yolk and vanilla paste, beating until incorporated.
Sift flour and baking powder in a large bowl, then gently fold into butter mixture, along with almond meal and sour cream. Fold until just combined, then spoon batter equally into paper cases. Bake for 20 minutes or until golden and firm to touch. Set aside on a wire rack to cool completely.
Put icing sugar, boiling water and extra butter in a large bowl and mix until a smooth paste forms. Tint pink with food colouring. Dip top of cooled cakes in icing to coat, then decorate each with an edible icing flower. Serve.