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Mini cherry and lemon drizzle cakes…

Mini cherry and lemon drizzle cakes…

Quick and easy.

Who can resist this bite sized version of a favourite cake with a jewel like cherry in the centre.

Makes 18

Preparation time: 25 minutes
Cooking time: 10-12 minutes


What you need:

Method:

  1. Preheat the oven to 180ºC/350ºF/Gas Mark 4. 
  2. Lightly brush 18 sections of 2 x 12 mini muffin tins with a little sunflower or vegetable oil.
  3. Add the soft margarine, caster sugar, flour, egg and lemon rind to a bowl and beat together until smooth.
  4. Divide the mixture between the oiled muffin tin sections and press a cherry into the centre of each. 
  5. Bake for 10-12 minutes until the cakes are lightly risen and golden brown. 
  6. Meanwhile mix the lemon juice and granulated sugar together in a bowl.
  7. Allow the cakes to cool for a few minutes then loosen the edges with a knife and transfer to a plate or baking sheet lined with non-stick baking paper. 
  8. Quickly spoon the lemon juice mixture over the hot cakes and leave for the syrup to soak in and the sugar to form a crunchy topping. 
  9. Serve warm or cold.

Guest Post Credits-  Seasonal Berries

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10 responses to “Mini cherry and lemon drizzle cakes…”

  1. Annie says:

    They look so yummy! I will have t try with American cherries 🙂

  2. Kit @ i-lostinausten says:

    YUMMY! Great summer treat with seasonal fruits! LOVE it! 🙂

  3. Judy Haughton-James says:

    Looks oh so yummy Claire!

  4. BonBon Rose Girls Kristin says:

    Those look insanely delish!

  5. Ambreen (Simply Sweet 'n Savory) says:

    Super irresistible little cakes, so delicious!

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