Enjoy the burst of lemon in each bite of these individual lemon drizzle cakes. They are perfect for those who want just a single serving. Made in ramekins, they are easy to make and great for when you crave something citrus.
To make these cakes, gather ingredients like flour, sugar, and eggs. You’ll also need items like lemon zest and sour cream. Mix them together to get a delicious batter. Bake until they’re golden and fluffy, and you’ll have cakes filled with lemony goodness.
The secret to these cakes is the lemon glaze. Mix sugar and lemon juice, then pour it over the warm cakes. This glaze adds a tangy layer that balances the sweetness perfectly.
If you love lemons but don’t need a whole cake, these treats are just right. They are a perfect way to enjoy a delightful dessert. Let their citrusy goodness brighten your day any time you wish.
Easy Lemon Drizzle Cake: A Small-Batch Twist on a Classic Favorite
Lemon drizzle cake is a beloved classic cake. This version is for a smaller group. It’s made with self-rising flour, but you can use plain flour and baking powder. This cake is light, moist, and full of zesty lemon. You’ll need unsalted butter, sugar, eggs, and yogurt or cream. The lemon zest really makes the flavor pop.
After baking, the cake gets a special treatment. A syrup of lemon juice and sugar is poured over. This makes the lemon flavor even more intense. It’s the perfect size for just a couple of people to enjoy.
A Small-Batch Twist on a Classic
“I absolutely love lemon drizzle cake, but sometimes a full-sized cake is just too much for me. This small-batch recipe is the perfect solution. The cake is so moist and packed with lemony goodness. The tangy lemon syrup adds a zingy twist that takes it to another level. Plus, it’s the perfect size for me and my partner to enjoy over a couple of days. Highly recommend!”
Recipe: Small-Batch Lemon Drizzle Cake
Here’s the recipe for your small-batch lemon drizzle cake:
Preheat your oven to 350°F (175°C) and grease a small loaf pan or round cake pan.
Cream together softened unsalted butter and granulated sugar until they’re light and fluffy.
Mix in eggs, one by one, blending well each time.
Add yogurt/cream and lemon zest.
Whisk together self-rising flour and salt in another bowl.
Slowly add the dry mix to the wet, just until it’s mixed.
Pour into the pan and level the top.
Bake for 25-30 minutes, until a toothpick comes out clean.
For lemon syrup, warm lemon juice and sugar until sugar dissolves.
Poke the warm cake and dribble the syrup on top. Let it soak in.
Cool the cake before taking it out of the pan.
Enjoying Your Small-Batch Lemon Drizzle Cake
This cake is great on its own or with tea. The lemon syrup makes every bite tangy and fresh. It’s perfect for anyone who loves lemon but doesn’t want a huge cake. Enjoy this mini version with your loved one anytime!
Single Layer Lemon Cake with Creamy Lemon Cream Cheese Frosting
This cake is like a slice of sunshine. It’s light, fluffy, and carries a hint of lemon in every bite. The creamy lemon cream cheese frosting pairs perfectly, making it a true delight.
To make this lemony treat, gather flour, sugar, and more. Butter and vanilla bring a deep flavor. The extra lemon syrup gives it a sweet, citrusy kick.
After baking the cake to golden perfection, add the frosting. Cream cheese, sugar, and lemon combine into a creamy heaven. Topping it with lemon curd adds an extra zing.
The outcome? A lemon cake that’s pure delight. Perfect for any celebration or to brighten a regular day. It tastes like summer in every bite, making it irresistible to all lemon fans.
FAQ
How do I make individual lemon drizzle cakes?
To make individual lemon drizzle cakes, gather ingredients like flour, sugar, and lemon zest. Mix dry and wet ingredients separately. Then, combine them and pour into ramekins. Bake until light brown. Finally, glaze them with a tangy lemon mix.
What is the difference between self-rising flour and plain flour in a small-batch lemon drizzle cake?
Self-rising flour includes leavening agents, unlike plain flour. If plain flour is what you have, add baking powder. Use 1 cup of plain flour with 1 1/2 teaspoons of baking powder in your small-batch cake.
How do I make a single layer lemon cake with creamy lemon cream cheese frosting?
To make a lemon cake, combine flour, baking powder, and sugar. Add lemon zest for flavor. Then, bake the batter, soak it in lemon syrup, and cool it. Finally, frost the cake with a lemony cream cheese frosting for a zesty punch.
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