Serving Details
- Yields: 12-15 cakes
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
Recipe Description
These zesty lemon drizzle cakes are a classic British treat. The moist, lemony cake is perfectly complemented by the sweet, tangy drizzle.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- Zest of 1 lemon
- Juice of 1 lemon
For the Drizzle:
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 190°C (375°F).
- Line a muffin tin with paper liners.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the flour and baking powder, mixing until just combined.
- Stir in the lemon zest and juice.
- Divide the batter evenly among the muffin tin cups.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Make the Drizzle:
- While the cakes are cooling, combine the granulated sugar and lemon juice in a small bowl.
- Drizzle the mixture over the cooled cakes.
Tips
- For a stronger lemon flavor, add more lemon zest or juice.
- You can decorate the cakes with a dusting of powdered sugar or a lemon wedge.
- Store the cakes in an airtight container at room temperature.
Nutritional Information (Approximate per cake):
- Calories: 200
- Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 50mg
- Carbohydrates: 25g
- Fiber: 1g
- Sugar: 15g
- Protein: 2g
