Lemon drizzle cakes

Lemon drizzle cakes

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(40 ratings)

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Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

Makes 12

The mini and extra marvellous version of our most popular recipe, the lemon drizzle cake

Nutrition and extra info

Additional info

  • Freeze cakes only
Nutrition info

Nutrition per serving

kcalories
378
protein
4g
carbs
51g
fat
19g
saturates
11g
fibre
1g
sugar
36g
salt
0.5g

Ingredients

  • 250g pack of butter, softenend
  • 400g caster sugar
  • 3 eggs, lightly beaten
  • 250g self-raising flour
  • zest and juice 3 lemons

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Method

  1. Heat oven to 160C/140C fan/gas 3. Line a muffin tin with 12 muffin cases. With an electric whisk, whisk the butter, 250g of the sugar, eggs, flour, zest of 2 lemons and juice from 1 lemon until just combined – don’t over-whisk. Fill the cases two thirds full, then bake on a middle shelf for 30 mins, until a skewer poked in comes out clean.
  2. Cool for 10 mins, then transfer cakes to a cooling rack on a tray and poke each a few times with a skewer. Pour remaining lemon juice over remaining 150g sugar and zest 1 lemon, and immediately spoon over the cakes. Leave to cool.

Recipe from Good Food magazine, May 2011

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Comments

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gillybee82's picture
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Yummy! Agree more mixture than needed for 12 cases. I just used a few more cases - more cakies!! Going to try to use the mixture in my mini loaf tins for a change. Can't lose out on this recipe. I agree about dividing the sugar on the ingredients list.

turnermonday's picture
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I followed the recipe exactly. But these were a complete disaster! More like lemon souffle cakes, very overpoweringly lemony, what a waste of ingredients...

tashgamper's picture
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Yum very good. Reduce the amount of sugar as they were super sweet! And also follow people's advice with smaller amounts in the cases.

meishhhh's picture
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Horrible recipe! The sugar measurement need to be specified in the beginning. Red the reviews before making these yet forgot to follow it because it wasn't printed in the recipe. The cupcakes rose pretty well in the oven but then collapsed 2 mins before done. Disappointed. Won't be making these any time soon!

blasargymru's picture

These are sublime. The lemon lifts the spirits somehow.
Friends have commented on how exceptionally lemony they are. Using muffin-cases, filling to just over half-full seems to work consistently well.

Blasus tu hwnt!

michellesmith9's picture
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Disaster! I didn't read the comments beforehand and had the same result as Rex 1. Please adjust the recipe to make it clearer.

crystalyoung's picture
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Made these today and it was a disaster, too much mixture and the cakes over spilled. I also thought for the drizzle there was too much sugar & not enough lemon juice.

rxg256's picture

These are fantastic, I can't keep up with demand

rockmusicianswife's picture
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These cakes went down a treat at the McMillan coffee morning! Got asked for the recipe. I suggest those who had a disaster with overflowing batter to try again, and only fill two thirds full, you should get 15 cakes out of the mixture. Also don't over beat the mixture. Stop when everything is combined well. Make sure you are using the large muffin cases and not the small fairy cake cases!

Good luck!

rockmusicianswife's picture
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Just made these cakes and they've turned out really good! I think those people who said the mixture overflowed have been filling them too much. The method states they will be quite full!! which can be misleading if you are not experienced in cup cake making. I got 15 out of the mixture.

They will be my contribution to a McMillan coffee morning tomorrow, I hope the ladies will enjoy them!

freethorpecat's picture
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Delicious !!!! Rich buttery cake offset with the lemon topping.... They keep well too, if given the chance !!!! I acknowlege the comment re volume of recipe but maybe some people have used the fashionable cupcake cases instead of traditional muffin cases which are much bigger. I made 12 which rose full to the top & did not overflow.

tormcr's picture

So I had a lot of mouths to feed and I doubled the ingredients. it gave me 19 cup cakes and a full cake. So there is definitely more than enough.
All in all a success! Makes the Kitchen smell delicious and clean!

bilkis1972's picture
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Perfectly filled 12muffin cases and tasted yummy

nafranta's picture

will try this recipe this week :)

kellyolivia's picture

Absolutely delicious ! I'll defiantly be making these again :) I had no problem with the recipe

ellahavell's picture
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perfect every time, delicious and goes down well with everyone who eats the crunchy top is lovely and fresh

rexthedog's picture

I agree with Wimbledon. What a disaster. It all spilled out and not only that but they started out looking like fairy cakes and then completely collapsed and stuck to the cases. Pulled them off and stuck them in some ramekins with strawberries and cream and we ate them but they looked nothing like the picture. Plus as I had so much of the batter I put less in the next lot of fairy cake cases that I put in the oven but they still collapsed! I have never used so much butter in a recipe either! Won't be making this again and will definitely be trusting ALL the reviews next time. I don't know how the first lot of reviewers didn't have any problems??!!!

goodfoodgoodfood's picture

These were feb really light and great lemon flavour made more then 12

luvbakingcakes's picture

Wish I had read the comments before baking! Five mins after I put them in the oven they spilled out over the top. Would divide between more cases in future. Added a bit of extra Lemon juice. Still, the raw mix tasted great (like to test before I bake!) and they smell divine.

beckydrew73's picture
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Lovely light cakes... fantastic with a cup of tea in the afternoon or for elevenses... will definitely make again.

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