Lemon drizzle cakes

Lemon drizzle cakes

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(90 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
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Ingredients

  • 250g pack of butter, softenend
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 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 fruits…

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.

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Comments, questions and tips

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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.
agwood
11th Apr, 2013
I really enjoyed this recipe. I served them at lunch today plated with fresh raspberries and whipped cream and they went over really well! The other guest all asked for the recipe!
gillybee82
21st Mar, 2013
5.05
Yummy! Agree more mixture than needed for 12 cases. I just used a few more cases - more cakies!! Going to try to use the mixture in my mini loaf tins for a change. Can't lose out on this recipe. I agree about dividing the sugar on the ingredients list.
turnermonday
27th Feb, 2013
1.05
I followed the recipe exactly. But these were a complete disaster! More like lemon souffle cakes, very overpoweringly lemony, what a waste of ingredients...

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