Mini Lemon Drizzle Cakes

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    35mins
  • Serves icon
    Serves
    12
  • Calories icon
    Calories
    366
based on 9 ratings

These little light sponges with a tangy but sweet lemon icing are the perfect classic treat to add to your afternoon tea. Garnish with some lemon zest for that extra tangy flavour.

recipe updated Mar 18, 2025

Ingredients

  • Butter icon
    Butter
    225 g
  • Lemon icon
    Lemon
    2
  • Caster sugar icon
    Caster sugar
    225 g
  • Egg icon
    Egg
    4
  • All purpose flour icon
    All purpose flour
    200 g
  • Baking powder icon
    Baking powder
    2 teaspoons
  • Icing sugar icon
    Icing sugar
    200 g
  • Lemon juice icon
    Lemon juice
    40 g
  • Lemon zest icon
    Lemon zest
    as needed
  • Sugar flowers icon
    Sugar flowers
    as needed

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Mini loaf tin
  • kCook icon Cooking chef xl bowl
  • kCook icon Piping bag
  • kCook icon Serving plate

Step preview

  1. Pre-heat oven - 180°C
  2. Grease a clean mini loaf tin
  3. Attach the Creaming Beater
  4. Add butter and caster sugar to the Cooking Chef XL Bowl
  5. Lift the Cooking Chef head and fit the heat shield
  6. Mix with splashguard fitted - 2 min, Speed 3
  7. Mix with splashguard fitted - 2 min, Speed 1
  8. Add egg to the Cooking Chef XL Bowl gradually while machine is running
  9. Mix with splashguard fitted until combined - 1 min, Speed 1
  10. Then add all purpose flour, baking powder and lemon to the Cooking Chef XL Bowl
  11. Mix with splashguard fitted until combined - 1 min, Speed 1
  12. Spoon mixture into mini loaf tin
  13. Bake - 15 min, 180°C
  14. Remove from oven and let cool
  15. Clean Cooking Chef bowl
  16. Attach the Creaming Beater
  17. Add icing sugar and lemon juice to the Cooking Chef XL Bowl
  18. Mix with splashguard fitted until smooth - 1 min, Speed Min
  19. Transfer icing to piping bag
  20. Place cake on serving plate
  21. Pipe icing onto cake
  22. Decorate with lemon zest and Sugar flowers
  23. Serve
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