Mini Lemon Drizzle Cakes

Ingredients

200g unsalted butter
175g caster sugar
2 lemons
3 medium eggs
200g Matthews Cotswold Plain Flour
2 tsp baking powder
350g ground almonds
2 tbsp milk
150g icing sugar

Buy the flour:

 Organic Plain Flour
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Organic Plain Flour
£2.65 - £12.75
Premium Plain Flour
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Premium Plain Flour
£1.95 - £9.50

Method

  • Preheat the oven to 180°C/160°C Fan and grease a 12 hole mini loaf tin with softened butter (option: use a lined 12 hole muffin tin instead). 
  • Cream together the butter and caster sugar until light and fluffy. 
  • Grate the zest of 2 lemons (reserving a small amount of zest to decorate) and beat this into the butter and sugar mixture.
  • One at a time, beat in eggs, mixing well between each addition.
  • Sift in the plain flour, ground almonds and baking powder and using a spatula, carefully fold this into the mixture.
  • Add 2 tbsp milk and the juice from one lemon and gently mix until smooth.
  • Divide the mixture between the mini loaf holes (around 3 heaped tsp of the mixture in each hole until 3/4 full) and level. 
  • Bake in the preheated oven for 25 minutes until golden brown
  • Leave to cool in the tin for 5 minutes before placing them on a cooling rack to cool completely. 
  • Measure the sifted icing sugar into a bowl and add the juice of a lemon, a tsp at a time until the icing is smooth and runny. (Optional: add a few tsps of Limoncello instead of the lemon juice!) 
  • Drizzle the icing over the mini loaves and sprinkle with the reserved lemon zest to decorate.

ENJOY! 

Thank you to Iona Baking for this delicious recipe.

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