Lemon Drizzle Cakes

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

• Cooking Time Prep 15 mins
  Cook 30 mins
• Skill Level Easy
• Servings Makes 12

Nutrition per serving

• Kcalories

  378

• Protein

  4g

• Carbs

  51g

• Fat

  19g

• Saturates

  11g

• Fibre

  1g

• Sugar

  36g

• Salt

  0.5g

Ingredients

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

Directions

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.

Categories: Cakes & Baking, Events