Lemon drizzle cakes

Lemon drizzle cakes

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(57 ratings)

Prep: 15 mins Cook: 30 mins

Easy

Makes 12
The mini and extra marvellous version of our most popular recipe, the lemon drizzle cake

Nutrition and extra info

  • Freeze cakes only

Nutrition: per serving

  • kcal378
  • fat19g
  • saturates11g
  • carbs51g
  • sugars36g
  • fibre1g
  • protein4g
  • salt0.5g
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Ingredients

  • 250g pack of butter, softenend
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 400g caster sugar
  • 3 eggs, lightly beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 250g self-raising flour
  • zest and juice 3 lemons
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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.

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Comments, questions and tips

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simonjohnrobertz
30th Nov, 2016
Really great recipe, very tasty
Aldus
9th Nov, 2016
5.05
Lovely cakes, really lemony and tasty
RosieDean
29th Aug, 2016
5.05
After reading the other comments and tips, I also reduced the sugar content: 230g for the cake batter and 100g for the drizzle. Perfectly sweet enough for my taste buds. I also used soft baking margarine rather than butter. The resulting sponge was so light and soft. All round, a delicious result. (I confess they weren't as pretty as the ones in the picture above, but I wasn't entering them into a competition...) It made 19 large buns.
abbyb101
26th Oct, 2015
These are incredible little cakes, so easy to make and taste delicious. Went down very well, will definitely be making again
Rositadesi
12th Oct, 2015
3.8
I baked with half of the ingredients and it turns delicious muffins I've made by far! Because i don't like sweet food, so i put less sugar in both icing and batter. I am not good at cooking and baking at all, and this recipe works well on me.
twisteddiana
26th Jul, 2015
5.05
So, I just baked these. Yielded 24 (small) muffins. They were, indeed, a little too sweet, but just a little (so 30g less sugar would have fixed it, I think). Now that I think about it, I could have added the zest from 3 lemons to the batter. I had some left over drizzle. But, as a bottom line, more than half of the first batch were eaten before the second batch was barely cooked. So, I give this 5 stars.
derevya
24th Jul, 2015
Loved these cupcakes, turned out great. Thanks!
amul
18th Jul, 2015
3.8
Great recipe. But the list of ingredients should divide the sugar identifying the 150g for the topping. I cut the amount of sugar in the cake ingredients from 250g to 230g and they were perfect. I also tried mixing lemon juice with icing sugar and gave the individual cakes a light covering of the icing while they were still warm, I still picked the tops with the cocktail stick.
eshaw70
1st Mar, 2015
0.05
sorry but followed this to the word .... they are too sweet and the consistency isn't right at all. The rose and collapsed and fell apart. There are better recipes out there. Waste of good lemons and certainly a waste of a crazy amount of sugar
susieone
1st Feb, 2015
5.05
Gosh what a super recipe! I had too many lemons and had a whizz through the recipes and found this. Normally not a lover of lemon cake, they were superb. I made 12 well filled cakes - muffin sized. I used all of the topping (used a cocktail stick to make the holes). The cakes were so light, and the topping made a lovely crunchy finish to the top. I note the comments made by ActualChef, but surely any half decent cook would read the recipe beforehand so wouldn't make a mistake with the sugar quantities. I agree that the photo is misleading - I put out 12 cupcake cases first until I did the usual check and balance and realised that the quantities in the recipe would do either 12 muffin cases or 24 cupcakes. So 12 muffin cases! Too heavy? - not on your life - the cake was beautifully light and fluffy. And sweetness is personal; it was good for me. The only thing that wasn't stated in the recipe was that I felt the topping need to be heated to dissolve the sugar - it worked very well and it was probably why I had such a lovely crunchy top.

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SquissyLis
27th Sep, 2016
Hi I loved this very very simple to make cupcake recipe BUT .... I think there is a step missing on the "drizzle" at the end.... I put the juice over the remaining sugar and brought it to the boil to make a light syrup...dissolving the sugar rather than pouring very runny liquid and undissolved sugar over the cakes.
Stan4387
18th Sep, 2016
1.3
Read the recipe method. Ingredients not written properly. I did not read it properly and put all the sugar in and it failed. Why this recipe does not separate the topping and the batter is beyond me but let the reader beware. Don't like recipes that are not fool proof.