• 150 g unsalted butter, melted
  • 150 g British plain flour
  • 150 g Fairtrade light brown soft sugar
  • 2 medium British free-range eggs, beaten
  • 7 tsp Sicilian lemon extract
  • 100 g Fairtrade caster sugar
  • 200 g icing sugar
  • Zest of 1 washed lemon

You will also need:

  • 8 mini loaf cake cases (see Cook's tip below)


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4.

  2. 2

    In a bowl, mix together the melted butter, flour, sugar, eggs, and 4 teaspoons of the lemon extract. Divide between 8 mini loaf cake cases and bake for 25 minutes. Cool slightly, then remove the cases.

  3. 3

    In a bowl, mix the caster sugar with the icing sugar, 50ml cold water and the remaining lemon extract. Pour over the warm cakes, and scatter with lemon zest to serve.


    Cook’s tip: if you don’t have mini loaf cases or tins you can make lemon drizzle muffins by simply using a muffin tray lined with muffin cases.

Nutritional Details

Each serving provides
  • Energy 1436kj 343kcal 17%
  • Fat 17.4g 25%
  • Saturates 9.7g 49%
  • Sugars 29.6g 33%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 1733kj/414kcal

Each serving provides

42.4g carbohydrate 0.7g fibre 3.8g protein

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