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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ratryn's picture
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Really lovely recipe. very mourish...

bethocallaghan's picture
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Really lovely lemony flavour. Mine didn't overflow but then I have quite big cupcake cases. Lovely light and fluffy texture.

helenlj's picture
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Delicious, very lemony and great crunchy topping - will definitely make these again!

josoviljoen's picture
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Hi this is really a great taste and had my friends ask for more. They arm wresteled for the overflows. Next week I will use two baking trays. They were really good

robyn123's picture
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really soft and moist made more than 12 though

rubyfitz's picture
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Super easy and very very nice, cannot make enough of them

fionablandford's picture
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yum!!! quick and easy recipie and I shall take them to work moro where I am sure that they will go down very well.

d41d0y's picture
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Yum yum yum! Read the comments and halved the batter, which gave me 8 cakes. Cooked them for 22 mins.

The contrast of the tart glaze with the sweet cake is lovely.

samcoates's picture
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Delicious recipe. Made 16 large muffins and gave them as easter gifts with a selection of other muffins from this website. Looked just like the picture and they went down very well with everyone and my neice has asked for some more lemon drizzle cakes for her birthday sleepover in a few weeks. Very moist cakes and lasted really well.... well until they all got eaten up!!!

carolannpearson's picture
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Agree with the above comment about specifying for the batter and for the drizzle. I found the drizzle poured down the side of my cakes, meaning I lost a lot and the glaze didn't look so great.

However my guests all asked for the recipe, so still a good one. Will be making again - maybe the larger version.

roseleanor's picture
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The only criticism I would make would be to slightly re-word the ingredients list. A lot of people don't read the recipe through carefully, and may miss the fact that the sugar needs to be split into 2 separate quantities. I would be more inclined to specify 250g for the cake batter, and then 150g for the drizzle. The same goes for the lemons. Other than that, lovely recipe. I am going to try it with limes next time.

hannahc800's picture

Tried these cupcakes and had an absolute disaster. Too much mixture, cake holders overflowed, oven burnt - very little salvaged.. I'm not quite sure the quantities work as mentioned...

paulacogar's picture
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I agree with Lesley, mine overspilled as well but they did taste fantastic.

norathepixie's picture
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Made it in cupcake cases as I didn't have muffin cases and it made around 20 good-sized cupcakes. I would really recommend this recipe and it is easy and very popular!

lesleycoutts's picture
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far too much mixture for 12 muffin cases - mine spilt over and made a real mess. will try again with 16 cases.

heatherjdw's picture
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My husband rated this the best good food recipe ever!!
The only thing was nest time I would use cupcake cases & a bun tin & get more of them as found them rich. Hubby disagreed!!

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