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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16th May, 2011
Yum yum yum! Read the comments and halved the batter, which gave me 8 cakes. Cooked them for 22 mins. The contrast of the tart glaze with the sweet cake is lovely.
9th May, 2011
Delicious recipe. Made 16 large muffins and gave them as easter gifts with a selection of other muffins from this website. Looked just like the picture and they went down very well with everyone and my neice has asked for some more lemon drizzle cakes for her birthday sleepover in a few weeks. Very moist cakes and lasted really well.... well until they all got eaten up!!!
1st May, 2011
Agree with the above comment about specifying for the batter and for the drizzle. I found the drizzle poured down the side of my cakes, meaning I lost a lot and the glaze didn't look so great. However my guests all asked for the recipe, so still a good one. Will be making again - maybe the larger version.
1st May, 2011
The only criticism I would make would be to slightly re-word the ingredients list. A lot of people don't read the recipe through carefully, and may miss the fact that the sugar needs to be split into 2 separate quantities. I would be more inclined to specify 250g for the cake batter, and then 150g for the drizzle. The same goes for the lemons. Other than that, lovely recipe. I am going to try it with limes next time.
27th Apr, 2011
Tried these cupcakes and had an absolute disaster. Too much mixture, cake holders overflowed, oven burnt - very little salvaged.. I'm not quite sure the quantities work as mentioned...
26th Apr, 2011
I agree with Lesley, mine overspilled as well but they did taste fantastic.
24th Apr, 2011
Made it in cupcake cases as I didn't have muffin cases and it made around 20 good-sized cupcakes. I would really recommend this recipe and it is easy and very popular!
19th Apr, 2011
far too much mixture for 12 muffin cases - mine spilt over and made a real mess. will try again with 16 cases.
heatherjdw's picture
14th Apr, 2011
My husband rated this the best good food recipe ever!! The only thing was nest time I would use cupcake cases & a bun tin & get more of them as found them rich. Hubby disagreed!!


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