Lemon drizzle cakes
- Good Food team
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Makes 12
Easy
Prep: 15 mins
Cook: 30 mins
A star rating of 4.1 out of 5.155 ratingsRate
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The mini and extra marvellous version of our most popular recipe, the lemon drizzle cake
Freezable (Freeze cakes only)
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Lemon drizzle cake
A star rating of 0.3 out of 5.1 rating
Ingredients
Nutrition
Units:
MetricUS
-
250g pack of butter
softenend
-
400g caster sugar
-
3 eggs
lightly beaten
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250g self-raising flour
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zest and juice 3 lemons
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Nutrition: per serving
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kcal378
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fat19g
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saturates11g
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carbs51g
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sugars36g
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fibre1g
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protein4g
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salt0.5g
low
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Method
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step 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.
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step 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.
Recipe from Good Food magazine, May 2011
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A star rating of 4.1 out of 5.155 ratings
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