Lemon Drizzle is up there with my top 3 cake flavours and when my mum comes home from the supermarket with a lot of lemons, I know that that is the signal for me to get baking. I wanted to share with you my go-to lemon drizzle cupcake recipe so that you can try these at home!
- 4oz or 115g or 1/2 cup = butter
- 6oz or 170g or 3/4 cup = caster sugar
- 2 eggs egg
- 6oz or 170g or 3/4 cup = self raising flour
- 2 tablespoons of milk
- 1 lemon
- 4 rounded tablespoons of icing sugar
Directions (for the cake mixture)
- Pre-heat your oven to 170c or 338f and line cupcake tin with your chosen cupcake cases. I purchased these yellow spotty cases from ASDA.
- Add the butter and sugar into the mixing bowl, and mix together until white and creamy.
- Grate the rind off the lemon into a separate small bowl; and whisk together with the milk and egg.
- Add this mixture a little bit at a time to the already creamed butter and sugar.
- Next, sift the self-raising flour into the bowl and fold it into the mixture. Make sure you have no lumps of flour in the mixture – though the mixture will not be completely smooth due to the lemon rind!
- Pour the mixture into the cupcake cases and bake in the oven for approximately 20 minutes (until golden and risen)
Directions (for the syrup)
- When the cake mixture is baking, take the juice of the lemon and put it into a saucepan – then add the icing sugar. Bring the mixture to the boil until it thickens slightly. Leave to cool, and it should become syrupy. (The syrup mixture won’t be completely gooey until the cake has cooled in a few hours)
- While the cake is hot prick it all over with something like a fork & pour the syrup mixture over the top.
- Decorate with your chosen topping. These super cute sugar paper flowers are from ASDA.
I really hope you love this recipe as much as me!