Lemon Drizzle Cupcakes

My favourite cake is a lemon drizzle so it made total sense to transfer that delicious, moist, bitter-y goodness into a handy cupcake size alternative. Decorate with lemon zest and serve with a hot cup of tea at 3pm for an afternoon pick-me-up that'll put a smile on anyone's face.


250g softened butter

400g caster sugar

3 large eggs

250g self raising flour

zest and juice of 3 lemons


1. Preheat the oven to 160degrees Celsius. Line a muffin tin with muffin cases and set to one side

2. In a large bowl mix together the eggs, butter, 250g of the sugar and flour until well combined. Zest and juice 1 lemon and add to the mixture. Stir until just combined.

3. Spoon the mixture into the muffin cases and bake for 30 minutes.

4. Once cooked set aside to cool slightly for 10 minutes.

5. Meanwhile, in a bowl mix together the remaining sugar, and zest and juice of 2 lemons. Stir until the sugar is roughly dissolved and spoon generous helpings over the warm cupcakes. Leave to cool fully before serving.


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