Lemon drizzle cakes

Lemon drizzle cakes

  • 1
  • 2
  • 3
  • 4
  • 5
(110 ratings)

Prep: 15 mins Cook: 30 mins

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 250g pack of butter, softenend
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 400g caster sugar
  • 3 eggs, lightly beaten
    Eggs

    Egg

    egg

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

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

    Lemon

    le-mon

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

Method

  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
crystaltips
12th Jan, 2014
1.05
As others had posted that this mixture was heavy I decided to vary the method slightly by creaming the butter with the sugar before adding the rest of the ingredients. As I only had two lemons I added a couple of teaspoons of homemade marmalade to add to the citrusy flavour. I also baked at 175 fan for exactly 30 minutes. Very light result and will make again!
clgraham
21st Dec, 2013
Bit disappointed with these. Took far longer than 30 minutes on the temperature quoted, and the cakes themselves were very heavy. I've used other recipes for muffins which have come out lighter and won't be using this one again.
sw1596
11th Nov, 2013
These are the most delicious muffins ever! We have made them over and over again! thanks :)
claremorris86
10th Oct, 2013
Delicious! Perfectly filled 12 muffin cases. Just added a little extra lemon juice to the drizzle as I like them lemony!
Nico_cook's picture
Nico_cook
4th Oct, 2013
D-E-L-I-S-H!! That is what my boyfriend said after eating one of these lemon drizzle cakes! A hit!
poppy123457
13th Aug, 2013
disaster, too much mixture and the cakes over spilled. I also thought for the drizzle there was too much sugar & not enough lemon juice . xx
bertsmum
11th Aug, 2013
Have just made these for a fete. They are delicious. Did follow others comments and used 3 lemons worth of zest. Made 15 muffins. Used a bit less sugar in the drizzle mixture which perhaps caused me not to get a crunchy top but stll fabulous and very easy.
sparrowfield
7th Aug, 2013
These were very light and lemony, although I did have some trouble with the drizzle as a lot went down the sides as well as on the top and soaking in. The only trouble I had because this happened it made them a bit messy to eat when you tried to remove the muffin case.
ruthmum
18th Jul, 2013
These are lovely and moist, far more than other, traditional, lemon drizzle cakes - they're my staple for school/nursery fairs and coffee mornings and always go down a treat .
purpleprincess13
15th Apr, 2013
4.05
I made these for the first time yesterday. They are absolutely gorgeous. I will definitely be making them again soon.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?