Mini lemon and lavender drizzle cakes


250g butter, softened
250g caster sugar
4 medium Waitrose British Blacktail Free Range Eggs, beaten
4 tbsp semi skimmed milk
300g self-raising flour
Zest and juice of 2 lemons
150g granulated sugar
1½ tsp Bart Lavender


1. Preheat oven to 180ºC, gas mark 4. Arrange 10 Waitrose Cooks’ Homebaking Mini Loaf Cases on a baking tray.

2. Cream together the butter and caster sugar until light and fluffy. Beat in the eggs and milk and fold in the flour. When it is completely incorporated, stir in the lemon zest.

3. Spoon the mixture into the cases. Bake in the oven for 20–25 minutes until risen, golden and a skewer comes out clean when inserted into the middle of the cakes.

4. Remove from the oven and leave to cool slightly. Meanwhile, make the topping: blitz 1 tbsp of the granulated sugar with the lavender until finely ground, then stir in the remaining sugar. Stir in the lemon juice and spoon over the warm cakes. Leave to cool completely before serving.

Mini lemon and lavender drizzle cakes
  • Preparation time: 15 minutes
  • Cooking time: 25 minutes
  • Total time: 40 minutes 40 minutes

Makes: 10

Nutritional Info

Typical values per serving:

Energy 2079.448kJ
Fat 23.6g
Saturated Fat 13.8g
Carbohydrate 65.2g
Sugars 42.9g
Salt 0.8g

6g protein, 0.9g fibre

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3 stars

Average user rating Based on 27 ratings

This recipe was first published in Wed Aug 14 15:43:00 BST 2013.