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Lemon drizzle cakes

The mini and extra marvellous version of our most popular recipe, the lemon drizzle cake

  • Prep: 15 mins
    Cook: 30 mins
  • Makes 12
  • Easy
  • Makes 12
  • Easy
  • Calories 378
  • Carbohydrates 51
  • Saturated Fat 11
  • Sugar 36
  • Protein 4
  • Fat 19
  • Fibre 1
  • Salt 0.5

Nutrition per serving

  • Calories 378
  • Carbohydrates 51
  • Saturated Fat 11
  • Sugar 36
  • Protein 4
  • Fat 19
  • Fibre 1
  • Salt 0.5

Ingredients

  • 250g pack of butter, softenend
  • 400g caster sugar
  • 3 eggs, lightly beaten
  • 250g self-raising flour
  • zest and juice 3 lemons

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. Divide between the cases (they will be quite 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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