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Lemon drizzle cakes

Lemon drizzle cakes

A star rating of 4.2 out of 5.123 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Makes 12

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

  • Freezable (Freeze cakes only)
Nutrition: per serving
HighlightNutrientUnit
kcal378
fat19g
saturates11g
carbs51g
sugars36g
fibre1g
protein4g
low insalt0.5g
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Ingredients

  • 250g pack of butter, softenend
  • 400g caster sugar
  • 3 eggs, lightly beaten
  • 250g self-raising flour
  • zest and juice 3 lemons

Method

  • 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.

  • 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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Overall rating

A star rating of 4.2 out of 5.123 ratings
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