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Little Lemon Drizzle Cakes

April 9, 2012

Little lemon drizzle cakes with pretty flowers, lilac icing and pink sparkle sugar. Who cares if it’s grey and rainy outside? It’s a beautiful sunny spring day in Pigling Bland’s kitchen. These cakes are lovely and lemony and zesty and fresh, perfect for eating under blue skies amidst fields of daisies and daffodils and frolicking lambs (or with a nice cuppa-tea and the paper).

Sunshine on a rainy day...

The only thing which could wipe the smile off my face when making these is the…disagreement I’m having with this “new” gas oven (see comment re: oven temp below). It’s ok though, you didn’t see me slice the little layer of black off the bottom of these cakes did you? No? Good. Nothing to see here….

Little Lemon Drizzle Cakes

Makes one loaf tin or lots of little-uns

225g self raising flour
225g butter
225g caster sugar
4 eggs
zest of 1 1/2 lemons

To drizzle with:
The juice from the 1 1/2 lemons
A good slug of caster sugar (70g ish)

Cream the butter and sugar together until pale and fluffy
Beat in the eggs slowly one by one
Sift and fold in the flour bit by bit
Fold in the lemon zest.
Grease your tin or mould well and spoon in the mixture. Don’t worry – it’s meant to be quite stiff.
Bake at 180c or Gas mark 4 (unless you are my new, evil oven – in which case, answers on a postcard) for 15-20mins for little-uns or  45mins for a loaf cake.
When golden take out and while it’s cooling mix the juice and sugar together. The time that the cake takes to cool will let it dissolve a little. Prick the cakes using a skewer / cake tester / corn on the cob holder (oh yes…I’m ingenious, me) and pour the sugar mix over it. You can always make more if need be.

Perfect without decoration, but I had lots of pretty easter/spring-ish decorations to play with so I thought I’d throw the whole lot at them! They are made even better by the gorgeous and completely OTT girly cake stand which the Ma bought me for my birthday along with all the icing paraphernalia. Who’d have thought the tom-boy who refused to wear skirts until her 20s would get so excited about floral prints?

Full of the joys of spring and sparkle-sugar

I made the rose and daisy shaped cakes using the Pampered Chef silicone mould which I won on The Pink Whisk ages ago and which I’m always trying to find and excuse to use.

These also happen to be my entry into Karen and Kate’s  Teatime Treats Easter challenge, as I made them over the easter weekend and they are definitely full of springy-ness.

6 Comments leave one →
  1. April 10, 2012 11:21 pm

    These are soooo cute and perfect for spring. One of my favourite non-chocolate flavours too. Hope your oven temp evens out!

  2. Rach permalink
    April 11, 2012 12:09 pm

    Wow – beeaautiful!

  3. April 12, 2012 1:47 pm

    Sometimes that inner girl just has to get out! Love these, they are so pretty and colourful with the plate and I’m sure very tasty too.

  4. April 13, 2012 8:25 pm

    So pretty!

  5. hamza the chef permalink
    September 19, 2012 3:55 pm

    i just made one now and they are really nice!

  6. April 3, 2014 4:09 am

    Those cupcakes look amazing! Almost too good to eat.

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