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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26th Jul, 2015
So, I just baked these. Yielded 24 (small) muffins. They were, indeed, a little too sweet, but just a little (so 30g less sugar would have fixed it, I think). Now that I think about it, I could have added the zest from 3 lemons to the batter. I had some left over drizzle. But, as a bottom line, more than half of the first batch were eaten before the second batch was barely cooked. So, I give this 5 stars.
24th Jul, 2015
Loved these cupcakes, turned out great. Thanks!
18th Jul, 2015
Great recipe. But the list of ingredients should divide the sugar identifying the 150g for the topping. I cut the amount of sugar in the cake ingredients from 250g to 230g and they were perfect. I also tried mixing lemon juice with icing sugar and gave the individual cakes a light covering of the icing while they were still warm, I still picked the tops with the cocktail stick.
1st Mar, 2015
sorry but followed this to the word .... they are too sweet and the consistency isn't right at all. The rose and collapsed and fell apart. There are better recipes out there. Waste of good lemons and certainly a waste of a crazy amount of sugar
1st Feb, 2015
Gosh what a super recipe! I had too many lemons and had a whizz through the recipes and found this. Normally not a lover of lemon cake, they were superb. I made 12 well filled cakes - muffin sized. I used all of the topping (used a cocktail stick to make the holes). The cakes were so light, and the topping made a lovely crunchy finish to the top. I note the comments made by ActualChef, but surely any half decent cook would read the recipe beforehand so wouldn't make a mistake with the sugar quantities. I agree that the photo is misleading - I put out 12 cupcake cases first until I did the usual check and balance and realised that the quantities in the recipe would do either 12 muffin cases or 24 cupcakes. So 12 muffin cases! Too heavy? - not on your life - the cake was beautifully light and fluffy. And sweetness is personal; it was good for me. The only thing that wasn't stated in the recipe was that I felt the topping need to be heated to dissolve the sugar - it worked very well and it was probably why I had such a lovely crunchy top.
18th Jan, 2015
lovely, only needed half the topping though!
8th Oct, 2014
Made an account just to post here. This recipe is absolute garbage. 1.) Due to lazy formatting YOU WILL accidentally add all the sugar listed to the batter. 2.) If you use 12 cupcake cases (as shown in picture) they will overflow, and your oven will be a total mess. 3.) Far too heavy, and prone to collapsing even when you get the amounts right. 4.) Far too sweet, even when you get the sugar right. Just about edible if soaked in lemon juice. Don't bother, try this: http://www.redonline.co.uk/food/recipes/mary-berrys-lemon-cupcakes
29th May, 2017
That didn't happen to me. Mine were really light and I filled the cases 2/3 full like it said in the instructions. Lily - aged 10
26th Aug, 2014
This recipe makes 24 cupcakes, bake for slightly less time 25-28 mins. They are also very, very sweet so reducing the sugar content a little both in the cake mix and drizzle can't do much harm, unless you have a mega sweet tooth!!!! ;-)
28th May, 2014
I made 2 batches (24) of these Bank Holiday Monday for a friends birthday. Have just eaten one and OMG...THEY ARE DIVINE...beautiful lemon flavour plus light buttery sponge. Will definatley be making these again. Use muffin cases and NOT cupcake cases. Thank You for the recipe x


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