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RECIPE
9 INGREDIENTS7 STEPS40min

Lemon Drizzle Cakes

4.0
1 Ratings
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.
Lemon Drizzle Cakes Recipe | SideChef
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.
Anncoo Journal
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/
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Anncoo Journal
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/
40min
Total Time
$1.59
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1/2 cup
Butter , softened
2 Tbsp
1/3 cup
3 Tbsp
to taste
Lemons , zested
1 cup
Self-Rising Flour
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Nutrition Per Serving

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CALORIES
474
FAT
27.9 g
PROTEIN
6.8 g
CARBS
51.5 g

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 Instructions

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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) , Lemon Juice (1 Tbsp) , Lemons (to taste) , 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 the Lemon Juice (2 Tbsp) 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!
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Nutrition Per Serving
Calories
474
% Daily Value*
Fat
27.9 g
36%
Saturated Fat
16.6 g
83%
Trans Fat
0.0 g
--
Cholesterol
159.1 mg
53%
Carbohydrates
51.5 g
19%
Fiber
1.1 g
4%
Sugars
26.9 g
--
Protein
6.8 g
14%
Sodium
376.4 mg
16%
Vitamin D
0.5 µg
2%
Calcium
116.5 mg
9%
Iron
2.0 mg
11%
Potassium
96.8 mg
2%
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