Lemon drizzle cakes

Lemon drizzle cakes

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(66 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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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.
dance_abs
18th Jan, 2015
5.05
lovely, only needed half the topping though!
ActualChef
8th Oct, 2014
Made an account just to post here. This recipe is absolute garbage. 1.) Due to lazy formatting YOU WILL accidentally add all the sugar listed to the batter. 2.) If you use 12 cupcake cases (as shown in picture) they will overflow, and your oven will be a total mess. 3.) Far too heavy, and prone to collapsing even when you get the amounts right. 4.) Far too sweet, even when you get the sugar right. Just about edible if soaked in lemon juice. Don't bother, try this: http://www.redonline.co.uk/food/recipes/mary-berrys-lemon-cupcakes
frozenfan9ty
29th May, 2017
5.05
That didn't happen to me. Mine were really light and I filled the cases 2/3 full like it said in the instructions. Lily - aged 10
ochloeo
26th Aug, 2014
5.05
This recipe makes 24 cupcakes, bake for slightly less time 25-28 mins. They are also very, very sweet so reducing the sugar content a little both in the cake mix and drizzle can't do much harm, unless you have a mega sweet tooth!!!! ;-)
fudge1
28th May, 2014
5.05
I made 2 batches (24) of these Bank Holiday Monday for a friends birthday. Have just eaten one and OMG...THEY ARE DIVINE...beautiful lemon flavour plus light buttery sponge. Will definatley be making these again. Use muffin cases and NOT cupcake cases. Thank You for the recipe x
Angelica Mercie...
1st May, 2014
5.05
Super fresh tasting, moist inside and slightly crunch on top! Delicious! Just make sure you use muffin cases not small cupcake ones if you want 12, otherwise divide the batter between 24 cupcake cases... first time I made them I ended up with huge mushroom like "cupcakes" haha
suzeintynemouth
5th Apr, 2014
These were a big hit! Delicious, light and moist, and stayed just as moist and yummy for a few days kept in a cake tin. I used light Bertolli instead of butter and I will do the same again, maybe it was the oil that kept them so moist? I also used muffin sized baking cases and they were the perfect size. Next time I wont do the drizzle though as it was too sugary on top, instead I will mix a little lemon juice with icing sugar.

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