Lemon drizzle cakes
By Good Food
The mini and extra marvellous version of our most popular recipe, the lemon drizzle cake
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Prep:15 mins
Cook:30 mins
- Easy
Nutrition per serving
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kcal 378
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fat 19g
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saturates 11g
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carbs 51g
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sugars 36g
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fibre 1g
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protein 4g
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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
Method
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. Divide between the cases (they will be quite full), then bake on a middle shelf for 30 mins, until a skewer poked in comes out clean.
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.