Mini Lemon Drizzle Loaf Cakes, beautifully moist and packed with fresh lemon flavour. Each sponge is baked in a small 13.5 x 6.5 x 3.5 loaf tin, then a tangy lemon drizzle is poured over the sponges while they are still hot from the oven. Once fully cooled, the cakes are finished off with a refreshing lemon icing that makes them look apart and gives them that extra zesty kick. Easy to put together, and a firm family-favourite dessert that goes down well all year round.
The classic lemon drizzle cake is one of my favourite British desserts. It's incredibly easy to make, and it's so flavourful, a great example that sometimes less is definitely more. No complicated steps, no heavy fillings, just a simple sponge cake that is so big on flavours.
My moist lemon drizzle cake baked in a round cake tin has always been one of my most popular desserts on the blog, along with the delicious lemon drizzle muffins with lemon curd.
There is something so wonderfully indulgent about a good homemade sponge cake, and the lemon drizzle is by far one of the best you can bake. These mini lemon drizzle loaf cakes are ideal for Easter or an afternoon tea, but they are also classic enough to enjoy all year round.
Why mini loaf cakes? Not only they bake quicker than a regular round cake or larger loaf cake, but they also absorb the drizzle so much better, which results in a zestier, more delicious and moist sponge.
It also reduces the risk of a drier exterior while the middle of the cake might still be underbaked, a problem which is common with larger cakes. In this way, you get consistent moist crumb throughout.
Plus, they are better when it comes to portion control, making them ideal for small households, gifting or bake sales. There is also less risk of leftovers going stale, so yes, I highly recommend using mini loaf tins, they are a life saver!
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview - the sponge
- self-raising flour - gives the sponges a good lift, while keeping them light
- baking powder - used with the self-raising flour for a good lift and a more even rise
- butter - soft, at room temperature, but not melted
- lemon zest - choose unwaxed lemons for the freshest flavour
- granulated sugar - caster sugar also ok
- eggs - at room temperature, so the sponges can rise quickly
- milk - to loosen up the batter
Step-by-step photos and instructions - the sponge
- in a large mixing bowl add the soft butter and sugar, and use a hand mixer to cream them together until smooth
- add the eggs one by one, beating well after each addition
- add the lemon zest and milk, sift in the flour and baking powder and use a spatula to mix all the ingredients together into a smooth batter
- preheat the oven to 180 degrees Celsius (350 Fahrenheit)
- grease and flour 4 mini loaf tins, then divide the batter evenly between the tins
- bake for 25-30 minutes or until the cakes are well risen and a skewer inserted in the middle comes out clean
- pour the drizzle over as soon as they come out of the oven, then leave them to cool down completely
- drizzle the lemon icing over, and allow the icing to set
Ingredients overview - lemon drizzle and icing
- granulated sugar - used to make the drizzle, the gritty texture is desirable, so best to use it over caster or refined sugar
- icing sugar - or confectioner's sugar, used to make the icing, it has to be well sifted for a smooth texture
- lemon juice - we only need a tablespoon of so of the icing, and the rest is used for the drizzle
Step-by-step photos and instructions - lemon drizzle and icing
- to make the drizzle, combine the lemon juice with the granulated sugar
- mix well
- for the icing, add one tablespoon of lemon juice to the sifted icing sugar, and mix well to get a smooth, thick, but still pourable icing
Expert tips
While the lemon drizzle can be made ahead, and poured onto the cakes while they are still hot, so it can be absorbed better, the icing has to be made just before you need to use it, as it will otherwise set quickly. It is crucial for the sponges to be completely cooled, so the icing can stick to them.
Zest the lemons before juicing them, otherwise it's pretty hard to do so afterwards. In this way you get the most zest and juice.
Store the lemon cakes in an air tight container at room temperature for up to 3-4 days. They can also be refrigerated, as long as they are stored well, or the sponges might harden.
The mini cakes freeze really well too, just leave out the icing. When needed, bring the cakes at room temperature or thaw them in the fridge, then make the icing and decorate them.
Other lemon desserts you might like
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Mini Lemon Drizzle Loaf Cakes with Lemon Icing
Ingredients
For the sponges
- 225 g self-raising flour ( 1 ¾ cups)
- 175 g granulated sugar (¾ cup + 2 tbsp)
- 175 g soft butter (¾ cup)
- 1 teaspoon baking powder
- 3 large eggs
- 2 tablespoon full-fat milk
- zest from 2 large lemons
For the lemon drizzle
- 75 g granulated sugar (â…“ cup)
- juice from 2 large lemons
For the lemon icing
- 100 g icing sugar (confectioner's sugar, ¾ cup)
- 1 tablespoon lemon juice
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Instructions
- Preheat the oven to 180 degrees Celsius (350 Fahrenheit).
- To make the sponges, add the soft butter and sugar to a large mixing bowl, and use a hand mixer to cream them together until you have a smooth texture.
- Add the eggs one by one, beating well after every addition.
- Sift in the flour, add the baking powder, lemon zest and milk, and use a spatula to mix well to get a smooth batter.
- Butter and flour 4 mini loaf tins ( mine were 13.5 x 6.5 x 3.5 cm or 5.3 x 2.6 x 1.4 inches).
- Divide the batter evenly between each tin, and bake for 25 to 30 minutes, or until the sponges are well risen and golden, and a skewer inserted in the middle comes out clean.
- Remove the cakes from the oven.
- To make the lemon drizzle, mix the granulated sugar with the lemon juice, then pour it over the hot sponges.
- Allow the cakes to cool down completely.
- To make the icing, sift the icing sugar with the lemon juice, and mix well to get a smooth thick paste that is still pourable. Add more lemon juice is necessary.
- Pour the icing over the cakes, and allow the icing to set before slicing.
- Garnish with lemon zest (optional).
Video
Notes
- The batter is enough for one regular loaf tin or a round cake baked in a 19 x 7 cm or 7 x 3 inches) - but baking times will vary and be longer
- While the lemon drizzle can be made ahead, and poured onto the cakes while they are still hot, so it can be absorbed better, the icing has to be made just before you need to use it, as it will otherwise set quickly.
- It is crucial for the sponges to be completely cooled, so the icing can stick to them.
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