Lemon Drizzle Cake

Lemon Drizzle Cake with Candied Oranges is a simple dessert that looks stunning and is perfect for a special teatime treat. We’ve scaled down a basic vanilla sponge to make this 4-inch round mini lemon drizzle cake that’s wonderfully tangy. A simple lemon glaze covers the top of the cake while candied oranges add another dimension of tart sweetness. Enjoy this treat with a warm cup of tea!

Lemon Drizzle Cake Recipe

(Makes one 4-inch round cake)


For the Lemon Cake:

  • 6 tablespoons All-Purpose Flour
  • 1/2 cup Sugar
  • 1/4 teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • A pinch of Salt
  • 1 large Egg
  • 3 tablespoons Yogurt
  • 2 tablespoons Vegetable Oil
  • 1 teaspoon Vanilla Essence
  • Juice of 1/2 a Lemon

For the Lemon Syrup:

  • 2 tablespoons Sugar
  • 1/4 cup Lemon Juice


To make the Lemon Syrup:

Prepare the lemon glaze by dissolving the sugar in the fresh lemon juice. You might need to add more lemon juice until all the sugar has dissolved and the mixture has attained pouring consistency.

To make the Lemon Cake:

Preheat the oven to 325*F/ 170*C/ Gas Mark 4. Lightly grease and line a  4-inch spring-form mini cake tin with parchment paper.  In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Push the dry ingredients to one side of the bowl, then add in the egg, yogurt, oil, vanilla essence, lemon zest and the lemon juice. Combine all the ingredients well, making sure not to over-work the cake batter.

Pour the cake batter into the prepared tin and bake for 35-40 minutes or until a skewer inserted into the centre of the cake comes out clean. Take the cake out of the oven and place on a wire rack. While the cake is still warm, poke small holes onto the top of the cake using a toothpick or skewer. Pour the lemon syrup over the warm cake and allow the cake to soak up the fragrant syrup.

After ten minutes, the lemon drizzle cake would have absorbed most of the lemon syrup. Carefully take the sides off the cake pan, peel away the bottom of the cake tin with the parchment paper and allow the cake to cool completely on the wire rack.

Once the lemon drizzle cake has cooled, slice it into wedges and serve. The lemon drizzle cake can be stored in the refrigerator for up to 3 days. We prefer to freeze individual slices of the cake, wrapped in cling film/ plastic wrap. Frozen lemon drizzle cake lasts for up to a month. Simply microwave a frozen slice of cake for 15 seconds and enjoy!

Lemon Drizzle Recipe

Here’s the detailed recipe & video for the sparkling Candied Oranges.

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4 Comments Add yours

  1. Mahesh says:

    Great videos both.., both the orange candy and lemon drizzle cake look yummy..and I’m sure that they will make delightful treats.!! 😊😊

    1. thestorytellerskitchen says:

      Thank you 🙂

  2. Shaila Andar says:

    Unusual – must try

    1. thestorytellerskitchen says:

      Let us know your feedback 🙂

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