- Difficulty Easy
- 14 Ingredients
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
- 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)
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:
- 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).
- 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.
- Scrape down the sides with a spatula and blitz for a further 10 seconds on high.
- 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.
- 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.
- Leave to cool in the tin for at least 1 hour. Then turn out of the tin onto a wire cooling rack.
- 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.
- 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.
- Sprinkle with icing sugar through a sifter and ... enjoy!
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