A couple of weeks ago I spotted some mini loaf paper cases whilst shopping and thought they were adorable, so I bought them with a promise to myself that I would have to create something special for them.
I’ve been trying to move away from chocolate flavours recently as I’m a little obsessed, so with the weather desperately trying to brighten I decided to try focus on citrus and fruit bakes. Lemon drizzle cakes are a thing of beauty, their wonderfully tangy yet light and refreshing.
This recipe is an adaptation of one I found on Woman Magazine as I’ve included some elements that I felt were missing. I’ve added poppy seeds into the mix as I love their earthy flavour and delicate crunch. I also doubled up on drizzle to make these cakes extra moist and tangy.
I was super pleased with the outcome of these bakes, they are so flavoursome and light, it would be safe to say that they’re the best lemon drizzles I’ve made to date… I hope you enjoy them as much as I did!
250g unsalted butter, softened
250g golden caster sugar
4 large eggs
Zest of 2 lemons
Juice of 1 lemon
200g self raising flour, sieved
50g ground almonds
30g poppy seeds (optional)
For the lemon syrup
100g caster sugar
90g lemon juice
For the lemon icing
125g icing sugar
½ lemon, zest and juice of
10 mini paper loaf cases
Heat the oven to 180℃ and put the 10 paper loaf tins onto a metal tray.
In a stand mixer or with a handheld electric whisk, cream together the butter and sugar until pale and fluffy.
Beat in the eggs one at a time, adding a tablespoon of flour in with each addition. Adding flour helps to prevent the mixture from curdling, this is a tip I would recommend when making any sponge cakes.
Beat in the zest of two lemons and juice of one. The extra zest gives the mixture a bit of extra zing!
Fold in the flour, almonds and poppy seeds on a low setting in a stand mixer, or with a wooden spoon until combined.
Spoon the mixture into the paper loaf cases. I have started using an ice cream scoop to do this as it stops me getting the mixture all over the sides of the paper cases. Bake for 20 mins until well risen and golden brown and a toothpick comes out clean.
Whilst your loaves are cooking, start making the lemon syrup. In a small saucepan, heat the sugar and lemon juice on a medium heat until all the sugar has dissolved.
Transfer your loaves onto a cooling rack and pierce the loaves several times with a toothpick. Try not to pierce them all the way to the bottom of the case, as the syrup will soak the bottom. Using a spoon, pour the lemon syrup over the top of the loaves to drench them. The cakes will soak up all the moisture and flavour of the syrup whilst they cool, so make sure that your loaves are still warm when you do this.
Whilst your loaves are cooling, make the lemon icing. In a small bowl, sieve your icing sugar and add the zest and juice of ½ lemon. Mix together until combined and smooth.
To decorate the lemon drizzle loaves, I use a squeeze bottle so I can make precise patterns with the lemon icing. I bought these bottles from hobbycraft as they come in a pack of two which is handy. I decorated my loaves with a criss-cross pattern, to do this simply ice a zigzag pattern across one side, as you can see in the below image.
Then do the same pattern the opposite way across the top of the loaves which creates the criss-cross effect.
For the purpose of photos I sprinkled some icing sugar over the top of my loaves, so this is optional. And there you have it, cute mini lemon drizzle loaves that pack a punch for such small bakes!