Lemon Drizzle Cakes 柠香蛋糕
These dainty small lemon drizzle cakes are delicious and can be done within minutes. They are a real winner what more with infused lemon syrup. The cake is not very dense but moist, tangy and fragrant. These lemon drizzle cakes taste yummy on the day it’s baked and even better the next day. Just store them in an airtight container at room temperature. You can bake this in cupcake liners, silicon mould or even in a small loaf pan, just whichever you prefer. Definitely a tasty keeper recipe for sure!
So yummy that I baked these cakes again the next day for my friends to try.
实在太好吃！所以第二天再烤同样的蛋糕送给朋友品尝。
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Lemon Drizzle Cakes
Ingredients
- 125 g soft butter
- 2 eggs lightly beaten - about 120g
- 2 tbsp fresh milk
- 70 g caster sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- lemon zest from one lemon
- 125 g self raising flour
- To make lemon syrup
- 2 tbsp lemon juice
- 3 tbsp caster sugar
Instructions
- Preheat oven to 160 deg C.
- Pour all the ingredients (except the lemon syrup) together into a large bowl and whisk at low speed until just combined, about 30 seconds. Then gently fold well the mixtures with a rubber spatula.
- Fill the cases or cupcake liners to 2/3 full and bake in the middle rack of the oven for about 25-30 minutes or test with a skewer inserted into the cake comes out clean. Meanwhile, boil the lemon syrup until sugar dissolved at low heat.
- Cool cake for about 5 minutes, then remove cakes from cases and poke each a few times with a skewer. Then brush the warm lemon syrup generously on to cakes. Leave cakes to cool before serving.
recipe adapted from here with reduced sugar
柠香蛋糕
Ingredients
- 125 克 软牛油
- 2 个 鸡蛋，打撒 （约120克）
- 2 汤匙 鲜奶
- 70 克 细砂糖
- 1 茶匙 香草香精
- 1 汤匙 柠檬汁
- 1 粒 柠檬皮屑
- 125 克 自发面粉
煮柠檬糖浆- 2 汤匙 柠檬汁
- 3 汤匙 细砂糖
Instructions
- 预热烤箱至摄氏160度。
- 将所以材料 （除了柠檬糖浆不要放）放入大碗中，用底速度搅匀，约30秒。然后橡皮刮刀轻轻翻拌均匀即可。
- 将面糊舀入摸具或纸杯内至7分满，放入预热烤箱的中层烤约25-30分钟或用竹签扎入蛋糕内部，拔出没有粘糊，就表示熟了即可取出。这个时候就用小火把糖浆煮至糖溶化并呈糖浆状。
- 让蛋糕在摸具内待冷5分钟后脱模（用纸杯的就不用脱模），用竹签在蛋糕上扎些小孔，刷上热糖浆。糖浆要刷多一点蛋糕才会湿润好吃。蛋糕待凉后即可享用。
Notes
蛋糕放置室溫一晚（收进密封盒子）隔天再享用味道更好
摸具可在淘宝网买（按这里）
**************
Hi Ann! When whisking the batter at low speed until just combined, about 30 seconds & gently fold well with spatula–Need to make sure the batter is smooth & lumps free or with lumps is fine? Pls inform. Thanks!
Hi Celine, just whisk the mixture for 30 seconds and fold the batter with rubber spatula to smooth and lump free.
Thanks Ann for the reply!
Hi Ann, no need to use creaming method?
Hi Lee, No creaming. Just use softened butter and just blend the mixtures as stated in the recipe.
wow Ann, these little cakes look so very tender and beautiful! Your friends are lucky :-))
Love anything with lemon! thanks for the recipe. Can I ask where you got the mold from, can direct me to any link please?
Hi Jocelyn, I’ve added the link below the recipe, under Notes.
Hi Ann, why is it that I still see some lumps of soften butter after whisking, followed the instructions above to pour all ingredients together and whisk 30secs.
Hi Ann,
If I used a 250g block of salted butter, can I just double the portions of the other ingredients and bake in a loaf tin?
Thank you.
Hi Ade,
When you want to double the recipe, then you must double all the ingredients.
Definitely can be baked in loaf tin (grease the pan with butter or lined with parchment paper).
Hi Ann
Thanks for sharing this yummy recipe.
I usually bake with cake flour n not SRF. How much baking powder to add if I use cake flour instead?
Thank you in advance, Ann. ?
Hi Grace, you can use 1 1/4 tsp baking powder to 125g cake flour.
Hi Ann, that mean can use 1 and 1/4tsp baking powder + 125g cake flour?
Yes Adeline, same 1 and 1/4 tsp baking powder to 125g cake flour.
Hi Ann, Can I use this mould?
https://www.spotlightstores.com/party/bake-make-decorate/make/moulds/party-creatorsilicone-rose-muffin-mould/80464588?gclid=EAIaIQobChMI3ImTzYG75AIVmoRwCh0VewxJEAQYASABEgIaU_D_BwE
Hi Lyn, yes you can use this mould and baking time is about the same. Just test the cake with a skewer to make sure it is fully baked.
What mixer are you using. 30sec mixing for all in method is very fast! Wow.
Hi Mei, Is an electric hand mixer. Most important is the butter must be soft.
Can i know are u using fan model or top & botton heat?
Hi Jasmine, I’ve never used fan mode for baking and my oven don’t have top and bottom heat.
Oic….btw can we use unsalted butter for this recipe?
Hi..do we need to oil our silicon mould before pour in the batter? Tq ?
Hi Kim, No need to grease the silicon mould as the mould is 100% non stick.
Wow Ann, Lemon Drizzle Cake looks beautiful and definitely a yummy desert. I love it and I will try it.
Hi Ann,
Your recipe for lemon drizzle cake looks scrumptious. I recently made citrus madeleines..so am wondering is it possible for me to use a madeleine tray to bake this lemon drizzle cake ?..will the batter cook well.?.and does the same duration and temperature in your recipe can be followed if i am baking it in a madeleine tray? Thks
Hi Coral,
You can use madeleines pan but have to monitor the cakes while baking. It may be take about 10-13 mins of baking time.
Hi Ann,
If I used a 250g block of salted butter, can I just double the portions of the other ingredients and bake in a loaf tin?
Thank you.
Hi Ade,
When you want to double the recipe, then you must double all the ingredients.
Definitely can be baked in loaf tin (grease the pan with butter or lined with parchment paper).
Hi Ann, Can I use this mould?
https://www.spotlightstores.com/party/bake-make-decorate/make/moulds/party-creatorsilicone-rose-muffin-mould/80464588?gclid=EAIaIQobChMI3ImTzYG75AIVmoRwCh0VewxJEAQYASABEgIaU_D_BwE
Hi Lyn, yes you can use this mould and baking time is about the same. Just test the cake with a skewer to make sure it is fully baked.
Hi Ann
Thanks for sharing this yummy recipe.
I usually bake with cake flour n not SRF. How much baking powder to add if I use cake flour instead?
Thank you in advance, Ann. ?
Hi Grace, you can use 1 1/4 tsp baking powder to 125g cake flour.
Hi Ann, that mean can use 1 and 1/4tsp baking powder + 125g cake flour?
Yes Adeline, same 1 and 1/4 tsp baking powder to 125g cake flour.
Hi Ann,
Your recipe for lemon drizzle cake looks scrumptious. I recently made citrus madeleines..so am wondering is it possible for me to use a madeleine tray to bake this lemon drizzle cake ?..will the batter cook well.?.and does the same duration and temperature in your recipe can be followed if i am baking it in a madeleine tray? Thks
Hi Coral,
You can use madeleines pan but have to monitor the cakes while baking. It may be take about 10-13 mins of baking time.
What mixer are you using. 30sec mixing for all in method is very fast! Wow.
Hi Mei, Is an electric hand mixer. Most important is the butter must be soft.
Can i know are u using fan model or top & botton heat?
Hi Jasmine, I’ve never used fan mode for baking and my oven don’t have top and bottom heat.
Oic….btw can we use unsalted butter for this recipe?
Wow Ann, Lemon Drizzle Cake looks beautiful and definitely a yummy desert. I love it and I will try it.
Hi..do we need to oil our silicon mould before pour in the batter? Tq ?
Hi Kim, No need to grease the silicon mould as the mould is 100% non stick.
Love anything with lemon! thanks for the recipe. Can I ask where you got the mold from, can direct me to any link please?
Hi Jocelyn, I’ve added the link below the recipe, under Notes.
Hi Ann, why is it that I still see some lumps of soften butter after whisking, followed the instructions above to pour all ingredients together and whisk 30secs.
Hi Jocelyn, The butter is quite soft and easy to whisk. Is really ok to see some lumps of the soften butter. So after baking the cakes, did you still see any uneven texture?
Hi Ann, no need to use creaming method?
Hi Lee, No creaming. Just use softened butter and just blend the mixtures as stated in the recipe.
wow Ann, these little cakes look so very tender and beautiful! Your friends are lucky :-))