Suffolk Cakes

This recipe was collected before 1860 by Mrs Anstey.


  • 1 stick (120 g) butter
  • 4 eggs
  • 1 cup (240 g) castor sugar
  • Grated zest of ½ lemon
  • 1 cup (120 g) self-raising flour


Warm the butter so that it is just liquid but not at all coloured, and leave to cool a little while you beat the whites and yolks of the eggs separately. The beaten whites should just hold a peak. Fold in the yolks, sugar and grated lemon zest, beat in the butter and stir in the flour. Beat well and turn into well-greased bun tins or patty pans. Bake at 400°F (200°C, Gas Mark 6) for 10 to 15 minutes.