Mini Lemon Drizzle Cake Recipe

mini lemon drizzle cake recipe
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Summary

Yield
Servings
Prep time
20 minutes
Cooking time
15 minutes
Total time
35 minutes

Description

This lucious mini lemon drizzle cake recipe fills two 4 inch baking tins (feel free to double the ingredients for an equally perfect 6-8 inch two layer cake). It's the perfect size for a small gathering, but so delicious you may just want to make more to eat later.

Ingredients

100 g
all purpose flour
1 1⁄2 t
Baking Powder
1
zest and juice from lemon
1 pn
Salt
110 g
superfine sugar
2
Eggs
50 g
superfine sugar
20 ml
water
1⁄2
squeezed lemon

Instructions

Step 1: Preheat your oven to 180C/350F. Grate the zest of one lemon; you can use a zesting tool or a cheese grater for this. Place the zest, along with one teaspoon of fresh lemon juice into a large mixing bowl.

Step 2: Weigh the flour and baking soda and add this to the mixing bowl along with a pinch of salt. Stir all the ingredients (lemon, flour and salt) until combined and set to one side until needed.

Step 3: Cream the sugar and butter until pale, light and fluffy. Use the medium speed setting on a stand or hand mixer for roughly 10 minutes for best results.

Step 4: Continue to cream the sugar and butter mixture and add the eggs, one at a time, beating after each addition. Add a tablespoon of flour with the last two eggs as this will prevent the mixture from curdling.

Step 5: Finally, fold in the lemon and flour mixture very carefully until just incorporated. Transfer to two 4-inch baking tins and bake for 13-15 minutes or until a skewer inserted in the centre comes out clean. Leave the cakes to cool whilst you complete the next step.

Step 6: While the cakes are cooling, add the lemon juice, water and sugar to a mixing bowl. Whisk the ingredients together until incorporated; this should result in a slightly grainy fluid mixture. Pour the drizzle mixture on top of the cooling cakes (this step works best when the cakes are still slightly warm). Leave to cool completely.

Notes

Whipped Lemon Cream

Ingredients:

  • 400ml Heavy Cream
  • ½ teaspoon vanilla extract
  • 1 level tablespoon lemon curd

Step 1: Whip the cream until it is thick and forms very soft peaks; use an electric stand or hand whisk for this step.

Step 2: Then add the vanilla and lemon curd and whisk on high speed (as high as possible!) until stiff peaks form.

Step 3: Spoon the lemon curd cream onto one lemon cake layer. Place the other layer on top and press down gently so the cream fills the sides of the cake. Top with a little powdered sugar if desired and then serve.

 

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