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Heather Brown - Food writer, photographer, website help and recipes


This zesty Lemon Friand recipe makes delicate little bakes that are essentially the french version of a cupcake. They are made with egg whites and icing sugar making them deliciously light and the addition of some fresh raspberries and blueberries really work alongside the ground almonds.

These are a lovely bake to make to serve with coffee or as a light little dessert, perhaps with some clotted cream.



  • 200g butter (melted)

  • 250g icing sugar

  • 50g plain flour

  • 190g ground almonds 6 egg whites

  • Zest of 2 lemons

  • fresh raspberries or blueberries.


Pre-heat the oven to gas 5/fan 180. If you have a friend tin, then by all means use that, but I use a standard muffin tin. Grease the base and edges of each mould of your muffin tin. Then cut strips of greaseproof paper long enough to go down one side, across the bottom and up the other side of each mould and pop them inside each one. This just helps to release the friands from their tins once cooked.

Mix together in a large bowl the icing sugar, plain flour and ground almonds. Then grate in your lemon zest and stir to combine.

Whip the egg whites to until they form stiff peaks.

Add the melted butter to the dry ingredients and mix, then add the egg whites and gently fold to combine.

Divide the mixture into the muffin tins. Then sprinkle a couple of blueberries or raspberries into the top of each cake.

Bake in the oven for 15-20 minutes until the top is firm to the touch and golden brown. Leave to cool and once cool, you can remove from the tins and sprinkle with a little extra icing sugar.


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