Mini Lemon Drizzle Cake - a Trifecta of Lemon Deliciousness

 

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 loaf 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.

1. 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.)
2. 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.)
3. 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.)
4. Whisk the flour, salt and baking powder together. (This evenly distributes the baking powder through the flour, which is really important.)
5. 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.)
6. Spoon into the prepared baking dish.
7. 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.)
8. Whisk the sugar and lemon juice together.
9. 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.)
10. 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

Author: Marie Rayner

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

1. 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.
2. Beat the butter and sugar together in a medium bowl until light and creamy, about 2 minutes.
3. Beat in the egg, lemon juice and lemon zest to combine well, beating until smooth.
4. Whisk the flour, salt and baking powder together.
5. 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.
6. Spoon into the prepared baking dish.
7. 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.
8. Whisk the sugar and lemon juice together.
9. Using a toothpick or skewer, poke holes all over the top of the warm cake. Spoon the lemon and sugar mixture over top evenly.
10. Leave to set completely before serving.

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