When I was younger, I never used to love lemon drizzle cake as much as I do now. I don’t know what happened to me…perhaps my tastebuds matured. Anyway, now I absolutely love it. Nothing is more satisfying than having a chunky slice of lemon drizzle alongside a strong cup of tea 😋.
After obsessing over Marks and Spencer’s magnificent version of the cake (which has icing sugar as a topping instead of crunchy lemon icing), I decided to take inspiration from them and bake my own bite size versions: lil’ lemon drizzle cakes! They will satisfy any cravings you have for something zesty. The sponge is light and moist and the topping is…well…the icing on the cake! Enjoy the recipe!
100g self raising flour
100g lightly salted butter
2 whisked eggs
1 tablespoon of milk
100g caster sugar
2 capfuls of vanilla extract
125g icing sugar
1. Preheat the oven to 180c, gas mark 4.
2. Cream the butter and sugar together until smooth.
3. Add the whisked eggs, milk and vanilla then combine the mixture.
4. Sift in the flour and mix until smooth.
5. Wash and dry the lemon and then grate the skin into the mixture to get the lemon zest. Cut the lemon in half and squeeze the juice from one half into the cake mixture then combine.
6. Spoon into cupcake holders and bake for 35 minutes until light brown. Put a knife through one to see if it comes it clean. If it does not, bake for a further 5 minutes.
7. Leave the cakes to cool and make the icing. Pour 125g of icing sugar into a bowl and add drops of water slowly whilst stirring until you get a thick but spreadable consistency.
8. When the cakes have cooled, use a teaspoon to spoon the icing onto the cake tops. Carefully spread around until each top is fully covered. Add a sprinkle of lemon zest and voila!