Recipe: Mini Lemon Drizzle Loaf Cakes

Lemon Drizzle Cake

Lemon Drizzle Cake


for the cake:

150g butter

150g self-raising flour

150g light soft brown sugar

2 eggs

4tsp Sicilian lemon extract

for the topping:

100g caster sugar

juice and zest of 1 lemon

1tsp Sicilian lemon extract


(preheat oven to 180*c then prepare mini loaf cases [or muffin cases] on a baking tray)

– melt butter in a pan, then stir in sifted flour, sugar, beaten eggs and lemon extract

– beat with wooden spoon until smooth

– Pour mixture into cases until 1/2 full, then bake in the oven for 15-20 minutes, until risen and slightly golden

– while the cakes cook, prepare the topping by heating the lemon juice, extract and sugar in a small saucepan until sugar has dissolved

– when cakes are still warm from the oven, prick the tops a few times with a tooth pick, then pour the sugar syrup over the top

– sprinkle with lemon zest to garnish and leave to cool


About SAFbakes

Want to know where to eat and what to bake? Join me at


  1. Pingback: A Classic British Tea Party | Dine&Discover

  2. Ema Jones

    I loved the topping :), just adding a bit of maple syrup on the cakes


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: