Lemon drizzle cakes

Lemon drizzle cakes

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(62 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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wazz
16th Mar, 2014
Just made these. I followed the instructions carefully and they came out perfect, moist, and nicely lemony. Decided not to use the drizzle and just topped off with lemon glace icing. Mine took 35mins @ 140c fan. Will most certainly be making these again.
daltonnp
9th Mar, 2014
Made this twice - first time I put all the sugar in accidentally so everything stuck to the paper cases. Second time around, put in the correct amount of sugar. They were delicious - but I managed to make 24 rather than 12. mmmmmmmm!
Gran to GRB
16th Jan, 2014
These little buns are so delicious, I've passed them around my family and my neighbours, I've had loads of compliments about them, I've not baked for a few years so to get back into it I decided to try these, the recipe is so easy to follow. As I have a fan oven which can get quite hot I cook them at 150C. Thank you Good Food, your website is amazing.
lisamroberts
12th Jan, 2014
5.05
Delicious and light, but took more like 45mins to cook...yum.
crystaltips
12th Jan, 2014
1.05
As others had posted that this mixture was heavy I decided to vary the method slightly by creaming the butter with the sugar before adding the rest of the ingredients. As I only had two lemons I added a couple of teaspoons of homemade marmalade to add to the citrusy flavour. I also baked at 175 fan for exactly 30 minutes. Very light result and will make again!
clgraham
21st Dec, 2013
Bit disappointed with these. Took far longer than 30 minutes on the temperature quoted, and the cakes themselves were very heavy. I've used other recipes for muffins which have come out lighter and won't be using this one again.
sw1596
11th Nov, 2013
These are the most delicious muffins ever! We have made them over and over again! thanks :)
claremorris86
10th Oct, 2013
Delicious! Perfectly filled 12 muffin cases. Just added a little extra lemon juice to the drizzle as I like them lemony!
Nico_cook
4th Oct, 2013
D-E-L-I-S-H!! That is what my boyfriend said after eating one of these lemon drizzle cakes! A hit!
poppy123457
13th Aug, 2013
disaster, too much mixture and the cakes over spilled. I also thought for the drizzle there was too much sugar & not enough lemon juice . xx

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