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–+ servings

Lemon Drizzle Cakes

These dainty small lemon drizzle cakes are delicious and can be done within minutes

Author Ann Low
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 10 small 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

Notes

The silicon mould can be purchased from Taobao (here)
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