Lemon drizzle cakes

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• spud

  25 February 2012

  spud commented on this recipe

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

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• Rex1

  03 March 2012

  Rex1 commented on this recipe

  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??!!!

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• Ella Havell

  19 March 2012

  Ella Havell rated and commented on this recipe

  

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

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• kelly olivia

  09 May 2012

  kelly olivia commented on this recipe

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

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• Li

  26 May 2012

  Li rated this recipe

  

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• natnat

  07 June 2012

  natnat commented on this recipe

  will try this recipe this week :)

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• Miss P

  07 July 2012

  Miss P rated and commented on this recipe

  

  Perfectly filled 12muffin cases and tasted yummy

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• Tor

  25 July 2012

  Tor commented on this recipe

  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!

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• HayleyN

  26 July 2012

  HayleyN rated and commented on this recipe

  

  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.

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• Leone

  27 September 2012

  Leone rated and commented on this recipe

  

  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!

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• Leone

  28 September 2012

  Leone commented on this recipe

  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!

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• rxg256

  16 October 2012

  rxg256 commented on this recipe

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

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• faith

  16 October 2012

  faith rated and commented on this recipe

  

  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.

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• Michy

  30 October 2012

  Michy rated and commented on this recipe

  

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

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• Y Cogydd Cudd

  07 November 2012

  Y Cogydd Cudd commented on this recipe

  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!

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• meish

  17 November 2012

  meish rated and commented on this recipe

  

  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!

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• krithika88

  01 December 2012

  krithika88 rated this recipe

  

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• Tashlet

  05 January 2013

  Tashlet rated and commented on this recipe

  

  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.

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• alicat10

  27 February 2013

  alicat10 rated and commented on this recipe

  

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

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• Gillybee82

  21 March 2013

  Gillybee82 rated and commented on this recipe

  

  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.

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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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Difficulty and servings

Makes 12

Preparation and cooking times

Prep 15 mins

Cook 30 mins

Freeze cakes only

Ingredients

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

PER SERVING

378 kcalories, protein 4.0g, carbohydrate 51.0g, fat 19.0 g, saturated fat 11.0g, fibre 1.0g, sugar 36.0g, salt 0.5 g

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