Wednesday, 7 January 2015

Cooking & Baking || Mini Lemon Drizzle Cakes

I cannot stress enough how much of a big fan I am of the lemon drizzle cake. They are definitely one of my favourite things to eat (and they are really super easy to make as well!). After we had our 'Cake Thursday' at work before Christmas, these went down a storm and as it was our first day back last Monday, I thought why not surprise the team and start the new year with a cake (or two...)

The following recipe makes 12 cupcakes.

  • 110g/4oz butter or margarine
  • 110g/4oz caster sugar
  • 2 free-range eggs, lightly beaten

    110g/4oz self-raising flour 
  • Icing sugar 
  • 1 lemon 

  • 1 large mixing bowl
  • 1 electric whisk (... or wooden spoon)
  • Weighing scales 
  • 12 cake cases
  • Cake case tin
  • 1 fork
  • 1 teaspoon


  1. Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cases
  2. Whisk the butter, caster sugar, flour and eggs in a bowl together (or mix the butter and sugar with the wooden spoon, add the eggs gradually & then fold in the flour)

  3. Spoon the mixture into the cake cases (while trying not to eat all the mixture)

  4. Bake in the oven for 10-15 minutes, or until golden-brown. Remove from the oven and cool for 10 minutes
  5. While the cakes a cooling, squeeze the lemon to extract the juice and remove pips 
  6. Gradually mix the icing sugar with the lemon juice, adding 1 teaspoon of water if needed, to create a watery, lemony icing sugar mix (couldn't describe this in any other way!)
  7. Once the cakes are cooled get your fork and push holes into the cakes & carefully drip the lemon icing sugar mix on the cake and leave for 5 minutes
  8. If you would like, make a new mix of icing sugar (with water or left over lemon juice) but make it slightly thicker than before and drip over the cake for decoration 

BIG thank you to BBC Food, 
I based this recipe off their 'Vanilla Cupcakes'. 
You can check that out here.

Happy baking!

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