Mini lemon drizzle cakes recipe

CLICK TO RATE
(328 ratings)

These mini lemon drizzle cakes are the prefect afternoon treat and they come with a slight twist - there's gin in the frosting. Delicious! Follow along in our step-by-step video recipe

Makes
SkillEasy

These mini lemon drizzle cakes are the perfect afternoon treat and they come with a slight twist - there's Gin in the frosting. Delicious! Follow along in our step-by-step video recipe. For a classic version, take a look at Mary Berry's lemon drizzle cake (opens in new tab).

Ingredients

Lemon cake

  • 120g unsalted butter, room temperature
  • 170g plain flour
  • 1tsp baking powder
  • 170g caster sugar
  • 60ml milk
  • Zest of two lemons
  • 2 medium free-range eggs

Lemon and Gin drizzle

  • 100g icing sugar
  • Juice of half a lemon
  • 10ml of gin

WEIGHT CONVERTER

grams
to
cups

Method

  1. To make the mini lemon drizzle cakes: Preheat the oven to 180°C and grease 12 mini loaf holes or one 1lb loaf tin. Let and butter soften at room temperature.
  2. Place the soft butter and sugar in the bowl of a mixer and whisk until palel and fluffy.
  3. Crack the eggs in a separate bowl and add the milk, lightly loosen with a fork. Add the eggs a bit at a time to the creamed butter mixture and mix well after each addition. Sift the baking powder and flour into over the creamed butter mixture, add the lemon zest and lightly fold the flour in.
  4. Pour the cake batter into the prepared moulds and bake the mini loafs for 18 - 20 minutes or 1 hour for the large 1lb loaf tin. Test if the loaf is cooked by inserting a metal skewer, if the skewer comes out clean then the loaf is cooked, if it's still wet return the loaf to the oven and continue cooking. Once cooked let the loaf rest for 5 minutes in the mould before turning it out onto a cooling rack to cool completely before glazing with the drizzle.
  5. To make the lemon and gin drizzle: Sift the icing sugar in to a small mixing bowl, add the lemon juice and gin and stir. Turn the mini loafs the right way up standing on the cooling rack and place a baking sheet below to catch any of the drippings of the drizzle. Spoon the drizzle over the mini loafs or one large loaf, leave to set at room temperature. Do not refrigerate as the sugar is hygroscopic and will remain runny as it continue extracting moisture from the fridge. Recipe courtesy of Madalene Bonivi-Hamel from www.britishlarder.co.uk

You might also like...

Mary Berry's chocolate cake (opens in new tab)

Mary Berry's Victoria sponge (opens in new tab)

Mary Berry's fairy cakes (opens in new tab)

Jessica Dady
Jessica Dady

Jessica Dady is Senior Content Editor at Goodto.com and has over 10 years of experience as a digital journalist, specialising in all things food, recipes, and SEO. From the best food hampers to cookbooks, from the best cake stands to baking sets, Jessica has a wealth of knowledge when it comes to must-have food products. A passionate baker, she spends much of her time creating celebration cakes for friends and family - particularly for her two lucky children.