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SideChef
Recipes
Lemon Drizzle Cakes

8 INGREDIENTS • 7 STEPS • 40MINS

Lemon Drizzle Cakes

Recipe
4.0
1 rating
These dainty small lemon drizzle cakes are delicious and can be done within minutes. The cake is not very dense but moist, tangy and fragrant. These lemon drizzle cakes taste yummy on the day it’s baked and even better the next day. Just store them in an airtight container at room temperature.
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Anncoo Journal
Hi, I’m Ann Low, from the sunny island – Singapore. I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
http://www.anncoojournal.com/
These dainty small lemon drizzle cakes are delicious and can be done within minutes. The cake is not very dense but moist, tangy and fragrant. These lemon drizzle cakes taste yummy on the day it’s baked and even better the next day. Just store them in an airtight container at room temperature.
40MINS
Total Time
$1.61
Cost Per Serving
Ingredients
Servings
4
us / metric
Butter
1/2 cup
Butter, softened
Milk
2 Tbsp
Lemon
1
Lemon, zested, juiced
zest to taste plus 3 Tbsp juice per 4 servings
Self-Rising Flour
1 cup
Self-Rising Flour
Nutrition Per Serving
VIEW ALL
Calories
476
Fat
27.9 g
Protein
7.0 g
Carbs
52.2 g
Add to plan
logo
Lemon Drizzle Cakes
Save
author_avatar
Anncoo Journal
Hi, I’m Ann Low, from the sunny island – Singapore. I believe that cooking and baking are an art, and I want to share my experiences with everyone in the world. My recipes are quick and easy with a focus on natural ingredients.
http://www.anncoojournal.com/

Author's Notes

These lemon drizzle cakes taste yummy on the day it’s baked and even better the next day. Just store them in an airtight container at room temperature. You can bake this in cupcake liners, silicon mould or even in a small loaf pan, just whichever you prefer.
Cooking InstructionsHide images
step 1
Preheat the oven to 325 degrees F (160 degrees C).
step 2
Pour Butter (1/2 cup), Eggs (2), Milk (2 Tbsp), Caster Sugar (1/3 cup), Vanilla Extract (1 tsp), zest and 1 Tbsp of juice from Lemon (1), Self-Rising Flour (1 cup) into a large bowl.
step 3
Whisk the ingredients in the large bowl at low speed until just combined, about 30 seconds. Then gently fold well the mixtures with a rubber spatula.
step 4
Fill the cases or cupcake liners to 2/3 full and bake in the middle rack of the oven for about 25-30 minutes or test with a skewer inserted into the cake. If it's ready it should come out clean.
step 5
Meanwhile, start making the lemon syrup. Boil 2 Tbsp of Lemon Juice and Caster Sugar (3 Tbsp) until the sugar is dissolved at low heat.
step 6
When the cakes are finished, let them cool for about 5 minutes, then remove the cake from the cases and poke each a few times with the skewer. Then brush the warm lemon syrup generously onto the cakes. Leave the cakes to cool before serving.
step 7
Serve and enjoy!
step 7 Serve and enjoy!
Tags
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American
Asian
Snack
Shellfish-Free
Vegetarian
Dessert
Quick & Easy
Spring
Summer
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