Lemon drizzle cakes

Lemon drizzle cakes

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(113 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


  • 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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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 .
15th Apr, 2013
I made these for the first time yesterday. They are absolutely gorgeous. I will definitely be making them again soon.
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!
21st Mar, 2013
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.
27th Feb, 2013
I followed the recipe exactly. But these were a complete disaster! More like lemon souffle cakes, very overpoweringly lemony, what a waste of ingredients...
5th Jan, 2013
Yum very good. Reduce the amount of sugar as they were super sweet! And also follow people's advice with smaller amounts in the cases.
17th Nov, 2012
Horrible recipe! The sugar measurement need to be specified in the beginning. Red the reviews before making these yet forgot to follow it because it wasn't printed in the recipe. The cupcakes rose pretty well in the oven but then collapsed 2 mins before done. Disappointed. Won't be making these any time soon!
7th Nov, 2012
These are sublime. The lemon lifts the spirits somehow. Friends have commented on how exceptionally lemony they are. Using muffin-cases, filling to just over half-full seems to work consistently well. Blasus tu hwnt!
30th Oct, 2012
Disaster! I didn't read the comments beforehand and had the same result as Rex 1. Please adjust the recipe to make it clearer.
16th Oct, 2012
Made these today and it was a disaster, too much mixture and the cakes over spilled. I also thought for the drizzle there was too much sugar & not enough lemon juice.


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