Lemon Cake is amazing anytime … but especially now when our trees are full of them!

If you’re a fan of Lemon Cake, you are going to love these Little Lemon Cakes with Citrus Drizzle. Better still, imagine if you had some Lemon Curd in the fridge and added a dollop of that to these … mmmm.

Lemon Cake is fabulous anytime really – not too sweet and nice and light.  Serve with ice cream for dessert or a drop of butter for morning tea.

We think you could even sneak a little lemon cake for a breakfast treat when no one is watching!

Lemons are everywhere right now!

If you find a bunch that are super cheap, buy heaps and then freeze the zest and the juice in ice cube containers.  Then just grab one out each time you want to make this Lemon Cake.

Please enjoy these little Lemon Cakes with Citrus Drizzle.  Have a cuppa and put your feet up afterwards too xx


Ingredients

  • 2 - 3 Lemons (you'll need about 70mL of Juice)
  • 4 Eggs
  • 170mL Full Cream Milk
  • 170mL Grapeseed or very light Vegetable Oil
  • 260g Plain Flour
  • 250g Caster Sugar
  • 70g Cornflour
  • 4 tsp Baking Powder
  • 2 tbsp Icing Sugar
  • 1 tsp Butter (for greasing your cake tin) or you can use Cooking Spray
  • 1 Egg White
  • 2 tsp Lemon Juice
  • 2 tsp Cointreau (or any citrus based liqueur you like really)
  • 250g Icing Mixture (or Icing Sugar)

Method

  1. Preheat oven to 175 degrees celcius (fan-forced) or 180 degrees celcius (non fan-forced). Grease and line your tin of choice. I used a 22cm square baking tin but you could use a round tin, a bundt tin or a ring tin (just remember to vary cooking times accordingly).
  2. Place all ingredients (including the zest of 2 of the lemons) into the bowl of a large food processor and blitz for 30 seconds on high.
  3. Scrape down the sides with a spatula and blitz for a further 10 seconds on high.
  4. Pour the mixture into the prepared muffin tray and tap the tin gently on the bench to allow any air bubbles to escape. This mixture should make exactly 12 little Lemon Cakes.
  5. Place into the oven and set the timer for 15 minutes. After 10 minutes rotate the cake and cook for a further 5 minutes. Test at this time with a wooden skewer - if it comes out clean, it is ready to come out of the oven. If still a little gooey in the centre, give it another 5 minutes. If the outside of the cake starts to brown too quickly, lower the temperature of the oven slightly.
  6. Leave to cool in the tin for at least 1 hour. Then turn out of the tin onto a wire cooling rack.
  7. While the cake is cooling wash and dry your food processor bowl and place all ingredients for the drizzle into the food processor and blitz for 20 seconds. You want this fairly runny but if you feel it is too runny, just add another tablespoon or two of the icing.
  8. Once the cakes are fairly cooled, place the royal icing into a piping bag or a ziplock bag with a tiny part of the corner snipped off and drizzle the icing all over the cakes.
  9. Sprinkle with icing sugar through a sifter and ... enjoy!

Notes... If you're not a massive fan of lemon cake, you can always switch out the lemon juice for orange juice; still the same consistency just a fabulous orange flavour. If you have any lemon curd in your fridge, you could cut a little chunk out of the chunk, add a teaspoon of curd then replace the top.
If you love lemon cake and you love lemon in cooking in general, you might like to check out a few of these recipes:
  • Oh I can’t wait to try these! I love lemon so much…yummmmm

    Reply

  • Get in my belly already! These look fabulous (lucky I have said lemon curd in the fridge too!) YUM!

    Reply

  • These look delicious. We love citrus in our cakes and lemon curd on top would be just perfect.

    Reply

  • They look so delicious they would not last very long in my household thanks for the recipe

    Reply

  • I cant resist Lemon Cake. Especially with cream

    Reply

  • Yum. I’d definitely like to try this one

    Reply

  • A wonderful recipe to use lemons and my kids don’t like lemon so it is one think I won’t have to share. Other flavours I am lucky to get one if the kids are home. They disappear before they are cold.

    Reply

  • Trying these lemons muffins tomorrow seems a great recipe yet I think I will add lactose free milk and add saltanas. Thank you I will post my outcome.

    Reply

  • These are absolutely delicious AND was super easy to make too! I made these for afternoon tea, I doubled the recipe and made some lemon and swapped out the lemon for passionfruit for the other lot – all were gobbled up within minutes of hitting the table! Huge success & the recipe has been shared with my friends!

    Reply

  • These are just soooo good. Can sub the lemon with orange or even mandarines.

    Reply

  • So yummy looking. I have an excess of oranges at the moment though, so I think I’ll replace the lemon with orange. Should work shouldn’t it?

    Reply

  • Finally got the recipe. Thank you for adding this.

    Reply

  • I love lekon cake especially with lemond drizzle

    Reply

  • Ooh nice, thank you for sharing.

    Reply

  • Yum Yum Yum something to do with all those lemons I’m given.

    Reply

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