I made a large lemon drizzle cake to take to the office this week as it was my last day in the job. In the end I didn’t get to eat any myself (yes it must have tasted good to be gobbled up) so I wanted to make another one to have this weekend. But rather than make a big cake I decided to make individual cup cake versions.
Lemon drizzle cake is one of my favourite cakes. I would always choose to have a lemon flavoured cake over a chocolate one. I sometimes make a gluten free version which I think is even better than the standard cake but whichever recipe I use I always put a very generous amount of lemon zest in the mixture and extra lemon juice in the drizzle.
These cakes were perfect to take to West Bromwich yesterday to watch Crystal Place play away. It was a damp, drizzly, cold day and I thought we might need something sweet and comforting for half time, or compensation, if we lost, on the drive home (our season is not going well). But in the end we ate the cakes on the drive up there and we didn’t lose. We drew 0-0 and we’re very pleased with the point – for the first time this season we’re not at the bottom of the table.
- 150g caster sugar
- 150g self-raising flour
- 150g unsalted butter
- 1 teaspoon baking powder
- 3 eggs
- 3 tablespoons milk
- Grated zest of 2 large unwaxed lemons
For the drizzle:
- Juice of the 2 large lemons
- 180g granulated sugar
- Place paper cup case cases in a 12 cake baking tray and heat the oven to 180 C.
- Put all the ingredients into a large bowl and beat until well mixed. Spoon the mixture into the cake cases (use an ice cream scoop for equal measures and an easy way to fill the cases)
- Bake for about 20 minutes until golden and a skewer comes out clean from the cakes. Prick the cakes all over to allow the drizzle to seep through.
- Mix together the lemon juice and sugar and while the cakes are still warm pour the drizzle over the cakes.