This Mini Lemon Drizzle Cake is a small‑batch version of the classic British favorite, perfect for using up a single lemon and ideal when you want just a few slices of something sweet. The cake bakes up soft and tender with a bright lemon flavor, and it’s finished with a simple lemon‑sugar drizzle that soaks into the warm sponge to create that signature tangy, slightly crisp top.
Made with everyday ingredients and mixed in minutes, this easy lemon cake is a great choice for small households, afternoon tea, or anyone craving a quick citrusy treat without making a full‑sized cake.
I'm not going to lie, I really struggled getting some decent photos of this lush cake today. I took at least 50 shots. What you are seeing is the best of what I took. I hope my bad photography doesn't put you off from baking this delicious cake, as that would be a huge mistake on your part! This is a fabulous lemon cake.
Perfectly sized for two to three people, depending on appetites, what you have here is a beautiful lemon flavored cake with a crunchy sugar drizzle coating. The cake gets a double lemon whammy with the use of both lemon juice and zest in the batter and that drizzle coating adds a triple whammy of lemon once you spoon it over top.
Every mouthful is a hat-trick of lemon deliciousness. We enjoyed ours with a dollop of whipped cream on top, but a drizzle of lemon curd and a scoop of ice cream would also go well. This cake is also delicious enough to stand on it's own, next to a hot cup of tea. Pure and utterly delicious!
INGREDIENTS NEEDED
TO MAKE
MINI LEMON DRIZZLE CAKE
Other than the lemon, everything is pretty basic.
- 4 TBS (1/4 cup/57g) butter, at room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 2 tsp fresh lemon juice
- 1 1/2 tsp finely grated fresh lemon zest
- 3/4 cup (94g) plain all-purpose flour
- 1/8 tsp baking powder
- 1/8 tsp salt
- 1/4 cup (60ml) whole milk
For the glaze:
- 4 TBS granulated sugar
- 2 to 3 tsp fresh lemon juice
INGREDIENTS NOTES
I used salted butter for this cake. Having all of your ingredients at room temperature is best.
I used Kirkland Organic granulated sugar both in the cake and in the glaze/drizzle. If you are in the U.K. I recommend using golden caster sugar.
Large North American eggs tend to run a bit smaller than eggs in the U.K. In the U.K. use a medium egg.
Scrub your lemon really well prior to using with warm soapy water to remove any insect debris or pesticides. Dry well before zesting.
I used whole milk.
If you wish you can use powdered sugar for the glaze/drizzle instead of the granulated sugar. In that case I would let the cake cool completely before applying it.
HOW TO MAKE MINI LEMON DRIZZLE CAKE
This is really not very difficult to make. Use a medium bowl and follow the instructions precisely and you cannot go wrong.
- Preheat the oven to 350*F/180*C/gas mark 4. Butter a small casserole dish, 4 by 6 inches or 5 inches square. Set aside. (Mine is a small ceramic casserole dish I got from Temu.)
- Beat the butter and sugar together in a medium bowl until light and creamy, about 2 minutes. (This makes sure that the sugar melts completely into the batter. If you have ever had a cake come out with small brown freckles on top, this is because your sugar hasn't been mixed in properly.)
- Beat in the egg, lemon juice and lemon zest to combine well, beating until smooth. (It may split, but that's okay. It will come back together when you add the flour.)
- Whisk the flour, salt and baking powder together. (This evenly distributes the baking powder through the flour, which is really important.)
- Stir this into the creamed mixture alternately with the milk, making three dry and two wet additions. (Do not overmix but mix together until smooth.)
- Spoon into the prepared baking dish.
- Bake in the preheated oven for 35 to 40 minutes until well risen, golden brown and a toothpick inserted in the center comes out clean. Place on a wire cooling rack and leave to cool until lukewarm. (Don't cool completely. You want a bit of heat when you apply the glaze.)
- Whisk the sugar and lemon juice together.
- Using a toothpick or skewer, poke holes all over the top of the warm cake. Spoon the lemon and sugar mixture over top evenly. (Leave each spoonful to soak in before adding another.)
- Leave to set completely before serving.
HINTS AND TIPS FOR SUCCESS
- Have all of your ingredients at room temperature prior to beginning.
- Do not overmix the batter. Overmixing can make the cake dense. Mix just until combined.
- When zesting the lemon, use only the yellow part of the lemon peel; avoid the bitter white pith.
- To test for doneness, insert a toothpick into the center of the cake. It should come out clean or with a just a few moist crumbs.
- Apply the lemon sugar drizzle while the cake is still warm.
- Let the cake cool completely before serving so the glaze sets properly.
- Add more or less lemon juice to reach your desired tartness of the lemon drizzle.
- Keep the finished cake in an airtight container at room temperature for 1-2 days or refrigerate for 4 days.
FREQUENTLY ASKED QUESTIONS
WHAT SIZE PAN SHOULD I USE?
I used a baking dish that was roughly 4 by 6 inches in size and 3 inches deep. A 5-inch square baking dish also works very well.
CAN I DOUBLE THIS RECIPE?
Absolutely. Just double all of the ingredients and bake in a dish that is roughly 6 by 8 inches in size.
HOW LONG WILL THIS CAKE KEEP?
This cake will keep for up to 2 days at room temperature, or 4 days in the refrigerator. Bring to room temperature prior to eating.
CAN THIS CAKE BE FROZEN?
Yes, you can freeze this cake, without glazing. Simply cool and once cold, wrap tightly in a layer of cling film and then in a layer of aluminum foil. Label, date, freeze and use within 2 months. You can glaze it after you have thawed it out. In this cake I would use a simple glaze of 3 TBS of icing sugar and 2 tsp of fresh lemon juice.
A FEW OTHER
LEMON CAKES YOU MIGHT ENJOY
Here are a few other lemon cakes we have baked in The English Kitchen that were really enjoyed. I think you might also enjoy them!
COCONUT & LEMON CAKE - This is a rich, moist layer cake that brings together two bright, sunny flavors in the most comforting way. Made with coconut milk, coconut oil, and fresh lemon juice, the sponge bakes up tender and full of natural coconut aroma with a gentle citrus lift. The layers are filled and frosted with a creamy lemon‑coconut buttercream, and you can add a layer of lemon curd for extra zing if you like. The cake is finished off with a generous sprinkle of raw coconut flakes.
SQUIDGY LEMON CAKE - This cake is a moist, buttery citrus bake filled with a bright, tangy flavor and irresistible pockets of lemon curd. The batter is enriched with orange zest and juice, giving the cake a gentle sweetness and depth, while generous spoonful's of lemon curd are swirled through the batter before baking. As it cooks, the curd sinks into the crumb, creating soft, squidgy bursts of intense lemon in every slice. Once cooled, the cake is finished with a simple lemon glaze that adds a fresh, zesty lift.
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Yield: Serves 2 - 3
Mini Lemon Drizzle Cake
Prep time: 10 MinCook time: 40 MinTotal time: 50 Min
Soft and moist with a lush lemon flavor and crunchy lemon sugar topping. This cake is perfectly sized for just two people.
Ingredients
- 4 TBS (1/4 cup/57g) butter, at room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 2 tsp fresh lemon juice
- 1 1/2 tsp finely grated fresh lemon zest
- 3/4 cup (94g) plain all-purpose flour
- 1/8 tsp baking powder
- 1/8 tsp salt
- 1/4 cup (60ml) whole milk
For the glaze:
- 4 TBS granulated sugar
- 2 to 3 tsp fresh lemon juice
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Butter a small casserole dish, 4 by 6 inches or 5 inches square. Set aside.
- Beat the butter and sugar together in a medium bowl until light and creamy, about 2 minutes.
- Beat in the egg, lemon juice and lemon zest to combine well, beating until smooth.
- Whisk the flour, salt and baking powder together.
- Stir this into the creamed mixture alternately with the milk, making three dry and two wet additions. Do not overmix but mix together until smooth.
- Spoon into the prepared baking dish.
- Bake in the preheated oven for 35 to 40 minutes until well risen, golden brown and a toothpick inserted in the center comes out clean. Place on a wire cooling rack and leave to cool until lukewarm.
- Whisk the sugar and lemon juice together.
- Using a toothpick or skewer, poke holes all over the top of the warm cake. Spoon the lemon and sugar mixture over top evenly.
- Leave to set completely before serving.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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If you’re looking for an easy, reliable banana bread recipe that’s perfect for using up over‑ripe bananas, this Oat‑Topped Banana Bread is a delicious place to start. It bakes up wonderfully moist with a soft, tender crumb, and the simple toasted oat topping adds a lovely bit of crunch and rustic charm.
This is a no‑fuss, one‑bowl banana bread that’s ideal for breakfast, snacking, or an afternoon treat with a cup of tea. Whether you’re a seasoned baker or just getting started, this recipe is straightforward, comforting, and always turns out beautifully.
This is a lovely banana bread that I adapted from a recipe that I found in the book BREAD by Dean Brettschneider. That oat topping really appealed to me. It looked wholesome and delicious. I originally posted about that book back in 2014. I had some overripe bananas today that needed using up and remembered this recipe and decided to bake this banana bread again and redo my original post. I knew you wouldn't mind. I did leave the book behind in the U.K when I came back to Canada in 2020, but I brought this recipe with me!
One thing I had really love about this banana bread, aside from that nutty toasty oat topping and the fact that it is so each to make, is the fact that it is much lower in sugar than most banana bread recipes. I am always trying to watch my sugar intake so this is a plus for me.
This banana bread is moist and delicious and just sweet enough. It rises beautifully and has a lovely texture. It also cuts beautifully into nice slices ready to serve spread with softened butter and enjoyed with a hot drink. It is also lovely sliced and popped into the toaster, gilded to a golden brown and once again, spread with some cold butter for enjoying. The oats on top add a lovely crunch as well as some additional fiber. I highly recommend!
INGREDIENTS NEEDED
TO MAKE
OAT TOPPED BANANA BREAD
- 1 1/2 cups (220g) self raising flour
- 1/4 tsp bicarbonate of soda (baking soda)
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/3 cup (80g) granulated sugar
- 1/4 cup (60g) soft light brown sugar, packed
- 2 large eggs (I used large free range)
- 1/4 cup (60ml) milk
- 1 tsp vanilla extract
- 5 TBS (75g) melted butter or vegetable oil
- 1 1/2 large bananas, mashed (200g/7 oz)
- 1/4 to 1/2 cup (20 to 30g) rolled oats for topping
NOTES ON INGREDIENTS:
See recipe notes to make your own self-raising flour.
I used whole milk and salted butter.
I use pure vanilla extract
If you are not a fan of cinnamon you could also use grated nutmeg or ground cardamom.
Have all of your ingredients at room temperature prior to beginning for the best rise and results.
WHAT IS A QUICK BREAD??
A quick bread is a type of bread that does not use yeast as a leavener. Instead, it will use baking powder or baking soda, or a combination of the two.
They come in both sweet and savory versions, as well as in loaf and muffin shapes. Think Banana Bread or Bran Muffins. Both are what is known as quick breads.
Baking Powder Biscuits or Scones are also known as quick breads.
HOW TO MAKE OAT TOPPED BANANA BREAD
As with most quick breads, this is a simple matter of folding wet and dry ingredients together, scraping them into a loaf pan and baking to perfection. Easy peazy.
- Preheat the oven to 350*F/ 180*C/gas mark 4. Lightly spray a 9-inch non-stick loaf tin with cooking spray. Set aside. (I also like to line mine with paper so that I can lift the finished loaf out.) (See recipe notes.)
- In a large bowl, sift together the flour, bicarbonate of soda, cinnamon and salt. (I use a small wire whisk. This helps everything to get evenly distributed.)
- In a separate bowl, using a hand whisk, mix together sugars, eggs, milk, vanilla and butter or oil, then stir in the mashed banana until well combined. (I like to use my stick blender to mash the bananas until they are smooth.)
- Add the wet ingredients to the dry ingredients and quickly stir, using a spatula, just until combined. (Do NOT overmix or you run the risk of toughening the loaf.)
- Pour the batter into the prepared pan and sprinkle the top evenly with rolled oats. (If you want you can toast the oats on a baking sheet while the oven is preheating for a toastier topping.)
- Bake in a preheated oven for 40 to 45 minutes, or until a skewer inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then tip the loaf out onto a wire rack to cool completely before slicing.
HINTS AND TIPS
FOR QUICK BREAD SUCCESS
If you follow my hints and tips there is no reason why you can't bake a really great quick bread successfully!
1. Make sure all of your ingredients are at room temperature unless otherwise specified.
2. Use the best quality ingredients that you can afford and at your disposal.
3. Whisk all of the dry ingredients together in one bowl and your wet ingredients together in another bowl/beaker before combining together.
4. Combine the wet and dry ingredients together quickly and do not over mix. They need only be combined until the dry ingredients are evenly moistened without any large pockets or streaks of dry ingredients.
5. Do not over combine the dough. A light hand is preferable. A few lumps are perfectly okay and quite acceptable. Over combining yields a tougher bake.
6. Spoon into your baking pan/tin as soon as possible after combining in order to gain the maximum lift from the leavening used.
FREQUENTLY ASKED QUESTIONS
HOW LONG WILL THIS QUICK BREAD KEEP?
This bread will keep for up to 5 days stored at room temperature in an airtight container or wrapped in clingfilm. Alternately you can keep it in the refrigerator, tightly wrapped for up to a week. Bring to room temperature before serving.
CAN THIS BE FROZEN?
This bread can absolutely be frozen. It will keep, tightly wrapped, for up to three months in the freezer. I wrap it in plastic cling film first and then in aluminum foil. Bring to room temperature before serving.
CAN I ADD CHOCOLATE CHIPS, NUTS OR DRIED FRUIT?
For sure! White, milk, or semi-sweet chocolate chips make an excellent addition. Alternately, you can add chopped toasted walnuts or pecans. Raisins or dried cranberries or blueberries make another excellent addition.
A FEW OTHER BANANA RECIPES TO ENJOY
I always end up with over-ripe bananas that I need to use up. Here are a few other favorite recipes we enjoy!
ONE BANANA BANANA BREAD - This small‑batch banana bread is the perfect solution for that one over‑ripe banana sitting on the counter. Made with simple pantry ingredients and just one bowl, it bakes into a moist, tender little loaf with plenty of banana flavor and a delightful cinnamon‑sugar crust. Ideal for small households, quick cravings, or anyone who hates wasting food, this recipe delivers six lovely slices—perfect enjoyed plain or lightly buttered.
CRUNCHY TOPPED BANANA CAKE - This tender, moist banana cake is the perfect way to use up a couple of over‑ripe bananas and turn them into something truly special. The batter mixes together easily with simple pantry staples, creating a soft, flavorful crumb that stays beautifully moist for days. What sets this cake apart is the irresistible crunchy sugar topping—a generous sprinkle of demerara sugar that bakes into a golden, crackly crust, adding texture to every bite.
Pin this recipe to your Banana, Baking or Quick Bread Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: Makes one 9-inch loaf
Oat Topped Banana Bread
Prep time: 10 MinCook time: 45 MinInactive time: 10 MinTotal time: 1 H & 5 M
Simple, easy to make and deliciously moist and flavorful. It also cuts a dream. I confess I like mine warm and spread with butter, but this is great even toasted! I love the addition of the rolled oats on the top.
Ingredients
- 1 1/2 cups (220g) self raising flour
- 1/4 tsp bicarbonate of soda (baking soda)
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/3 cup (80g) granulated sugar
- 1/4 cup (60g) soft light brown sugar, packed
- 2 large eggs (I used large free range)
- 1/4 cup (60ml) milk
- 1 tsp vanilla extract
- 5 TBS (75g) melted butter or vegetable oil
- 1 1/2 large bananas, mashed (200g/7 oz)
- 1/4 to 1/2 cup (20 to 30g) rolled oats for topping
Instructions
- Preheat the oven to 350*F/ 180*C/gas mark 4. Lightly spray a 9-inch non-stick loaf tin with cooking spray. Set aside. (I also like to line mine with paper so that I can lift the finished loaf out.)
- In a large bowl, sift together the flour, bicarbonate of soda, cinnamon and salt.
- In a separate bowl, using a hand whisk, mix together sugars, eggs, milk, vanilla and butter or oil, then stir in the mashed banana until well combined.
- Add the wet ingredients to the dry ingredients and quickly stir, using a spatula, just until combined.
- Pour the batter into the prepared pan and sprinkle the top evenly with rolled oats.
- Bake in a preheated oven for 40 to 45 minutes, or until a skewer inserted into the center comes out clean.
- Cool in the pan for 10 minutes, then tip the loaf out onto a wire rack to cool completely before slicing.
Notes
In addition to buttering my pan, I used a long piece of baking paper with an over hang to line the pan lengthways so I could just lift the loaf out to cool without tipping it out.
You can easily make your own self-raising flour. For every cup used whisk in 1 1/2 tsp baking powder and 1/4 tsp salt. (For this recipe you would need 1 1/2 cups (220g) plain all purpose flour and 2 1/4 tsp baking powder and 1/3 tsp salt.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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