Mini Lemon Drizzle Loaf Cakes with Lemon Icing

A white rectangle plate with half a lemon, 2 slices of lemon cake and the rst of the iced cake garnished with lemon zest. A yellow-pattered tea towel around the plate.

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Mini Lemon Drizzle Loaf Cakes with Lemon Icing

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.

Prep Time20

Cook Time30

Cooling Time1

Total Time1 50

Course: Dessert

Cuisine: British

Servings: mini loaves

Calories: 622kcal

Author: Daniela Apostol

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 (⅓ cup)
juice from 2 large lemons

For the lemon icing

100 g icing sugar (confectioner's sugar, ¾ cup)
1 tablespoon lemon juice

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.

Nutrition