Lemon drizzle cakes

Lemon drizzle cakes

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(92 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 a dairy product made from separating whole milk or cream into fat and…

  • 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…


  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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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.
Julie Gill
1st Aug, 2017
The best received cakes in the office :o)
22nd Mar, 2017
I admit I may have done something wrong, but I bake frequently and don't usually get catastrophic events. Maybe someone could explain where I went wrong? The mixture was extremely thick and it seemed to be as a result of too much sugar. My cakes rose and sank and the top was extremely crispy and ridiculously sweet. Not one of my favourites-even if it was my fault.
18th Mar, 2018
Did you read the recipe correctly? The cake mix uses 250g of sugar the remaining 150g is for the topping. I would say that this could be clearer in the ingredients list!!
28th Aug, 2018
Its just happened to me too and i used the correct amount of sugar. I'm wondering if its a temperature thing. They taste good though ;)
simonjohnrobertz's picture
30th Nov, 2016
Really great recipe, very tasty
9th Nov, 2016
Lovely cakes, really lemony and tasty
29th Aug, 2016
After reading the other comments and tips, I also reduced the sugar content: 230g for the cake batter and 100g for the drizzle. Perfectly sweet enough for my taste buds. I also used soft baking margarine rather than butter. The resulting sponge was so light and soft. All round, a delicious result. (I confess they weren't as pretty as the ones in the picture above, but I wasn't entering them into a competition...) It made 19 large buns.
26th Oct, 2015
These are incredible little cakes, so easy to make and taste delicious. Went down very well, will definitely be making again
2nd Feb, 2017
I baked with half of the ingredients and it turns delicious muffins I've made by far! Because i don't like sweet food, so i put less sugar in both icing and batter. I am not good at cooking and baking at all, and this recipe works well on me.


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