Lemon drizzle cakes

Lemon drizzle cakes

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(89 ratings)

Prep: 15 mins Cook: 30 mins


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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  • 250g pack of butter, softenend



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

  • 400g caster sugar
  • 3 eggs, lightly beaten



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

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



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


  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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Cupcake2311's picture
29th Sep, 2019
Would not recommend!! Me and my best friend thought we’d try this recipe so we started, followed the recipe and they didn’t start cooking until 15 mins and collapsed ,overflowed ,ended up half cooked! after 35 mins with the top near to burnt on 140 C. Do not recommend wasted all my butter and sugar !
9th May, 2019
Made mine gluten free by simply using gf self raising flour (Doves). Made 18 delicious light cupcakes, the sugary topping balanced perfectly balanced by the lemon. You need to be careful with the sugar measurement which is probably where others have gone wrong as some of the 400g of sugar doesn't go into the cake mixture but needs to be saved for the drizzle topping.
29th Mar, 2019
Hasn't gone well at all, after 15 mins barely cooked, already on my second try
Jessica Erskine's picture
Jessica Erskine
20th Mar, 2019
This recipe was sketchy the minute I read it but I still wanted to give it a go... to say the least it was a bad idea. They overflowed, collapsed and I didn’t even open the oven door. The recipe requires to much butter in my opinion. Top tip: find another recipe, very disappointed.
Alex Wilson-Jones's picture
Alex Wilson-Jones
9th Oct, 2018
I used this recipe last night. I used fairy cake cases and it made 30! Fill two thirds full and they rise nicely to the tops and don’t overflow. Took a few batches in the oven but totally worth it. Make sure you read the recipe - it’s the usual equal measurements sugar / flour / butter then with added lemon and 3 eggs. Rest of the sugar and lemon for the topping. Easy peasy:-)
Iffah Sooraya's picture
Iffah Sooraya
23rd Jul, 2018
Thank you for this good recipe. A lot of butter and sugar, though. Texture makes it more suitable for birthday cakes and loaves, not cupcakes. Taste is great!
20th Jun, 2018
These are delicious. I made a batch for a friend's birthday and they had to be dairy free as well as gluten free (which is so easy - just substitute dairy free margerine and gluten free self raising flour). Happy Days!!
Esther Ting's picture
Esther Ting
10th Jun, 2018
Just made this today and it went so quickly. I read the comments and reduced the sugar. I creamed the butter and sugar first, then added eggs and whisked again, then flour and lemon. I reduced the sugar to 200g. As for the drizzle, I used the juice of a lemon and an orange and boiled it with the sugar (reduced to 100g). It tasted good and everyone loved it. The sponge was lovely and soft. Definitely will be making this again!
11th Jan, 2018
Very Nice Indeed
31st Aug, 2017
Ive made these lush cakes twice now and the recipe hasnt failed. Both times however I only followed it to make the sponge which practically seems fool proof. Both times i tried i made icing using the lemon zest and the second time i did orange too which was delicious! Will definately be sticking to this one from now on.


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Gaby Little's picture
Gaby Little
7th Sep, 2018
I followed the tip of using 250g in the cake batter and 130 in the drizzle and they turned out perfect. Also used fairy cakes rather than muffin style which worked better for me!
Coco Louie's picture
Coco Louie
27th Jun, 2018
Use 300g self rising flour I had to make my own self rising flour but could only make 300g at a time. I added all 300 hundred and the cakes were so much lighter and fluffier than the ones I had made before.
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.
18th Sep, 2016
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.
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