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Rated excellent by our customers

Gluten Free Lemon Butterfly Cakes filled with Tayberry Jam Recipe

This is a recipe entered in our October 2014 Real Free-From Baking Competition, contributed by Mary Snelling.

Customer Rating:
5.0 (1 votes)

Posted by: Ann Smyth




30 - 60 mins

Skill Level




Courses etc.

Baking Sweet
Recipes for kids

You will need

110g butter, softened at room temperature Available only in our Edinburgh shops More products
110g caster sugar More products
2 free range eggs, lightly beaten Available only in our Broughton Street shop More products
110g gluten free self-raising flour More products
zest of 1 lemon More products
icing sugar for dusting More products
jar of tayberry jam OR if you cannot find tayberry, you could try
black cherry jam OR More products
strawberry jam Available only in our Broughton Street shop More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases.
  • Cream the butter and sugar together in a bowl until pale.
  • Beat in the eggs a little at a time and stir in the lemon zest.
  • Fold in the flour using a large metal spoon until dropping consistency.
  • Spoon the mixture into the paper cases until they are half full.
  • Bake in the oven for 10-15 minutes, or until golden-brown on top and a skewer inserted into one of the cakes comes out clean.
  • Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.
  • Once completely cooled, cut a round hole in the top of each cupcake and fill with jam.
  • With the circular piece of cake, cut in half to form 2 wings, place in the jam upright.
  • Dust with icing sugar.

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Shopping List

Self Raising Flour Gluten Free
Orgran (500g)
Real Foods (each)
Black Cherry Jam St Dalfour
St. Dalfour (284g)
Now: £2.69
Was: £2.99
Caster Sugar ORGANIC
Real Foods
Icing Sugar ORGANIC
Real Foods