I’ve blogged about my lemon cake recipe before. It is one of my favourites. This time, I baked it as cupcakes, and I dressed it up a little. I added a cup of coconut (stirred in before the egg whites) and a dollop of red currant jam on top.

The coconut and lemon flavours go well together, and the tart jam on top adds colour and zing.

An excellent combination!