Lemon Drizzle Cakes

This was a wonderfully simple recipe, and it worked really well.

  • 250g pack of butter , softenend
  • 400g caster sugar
  • eggs
  • 250g self-raising flour
  • zest and juice 3 lemons + lemon curd if you like 

  1. Heat oven to 160C/140C fan/gas 3. Line a muffin tin with 12 muffin/cupcake 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 with the mixture, then bake on a middle shelf for 30 mins (or just under), until a skewer poked in comes out clean.
  2. Cool for 10 mins, then poke each cake a few times with a skewer. Mix the remaining lemon juice with the remaining 150g sugar and zest of 1 lemon, and spoon over the cakes. It might seem like there is too much juice/drizzle mix - but just keep drizzling! The more there is, the better is tastes. However, the cases might get a little sticky (like mine did), and you may need to double-case them.... Then add a blob of lemon curd on top of each cake if you are feeling like treating yourself! 
  3. These went down extremely well with my family and my work office, and they were super easy to do! 

Original recipe is here.
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