Lemon Drizzle Cakes
These irresistible lemon drizzle cupcakes are bursting with zesty lemon flavor and topped with a sweet, tangy glaze. Perfectly moist and fluffy, they are a delightful treat for any occasion.
— Constant Cookbook
Ingredients
- 250g pack of butter , softenend
- 400g caster sugar
- 3 eggs , lightly beaten
- 250g self-raising flour
- zest and juice 3 lemons
Instructions
- Heat oven to 160C/140C fan/gas 3. Line a muffin tin with 12 muffin cases. With an electric whisk, whisk the butter, 250g of the sugar, eggs, flour, zest of 2 lemons and juice from 1 lemon until just combined – don’t over-whisk. Fill the cases two thirds full, then bake on a middle shelf for 30 mins, until a skewer poked in comes out clean.
- Cool for 10 mins, then transfer cakes to a cooling rack on a tray and poke each a few times with a skewer. Pour remaining lemon juice over remaining 150g sugar and zest 1 lemon, and immediately spoon over the cakes. Leave to cool.
Cook Time
30M
Prep Time
PT15M
Yield
Makes 12
Nutrition
- Calories: 378 calories
- Fat Content: 19 grams fat
- Saturated Fat Content: 11 grams saturated fat
- Carbohydrate Content: 51 grams carbohydrates
- Sugar Content: 36 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 4 grams protein
- Sodium Content: 0.5 milligram of sodium
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