Lemon Drizzle Cakelettes

A few days back, I made these Lime and Mint posicles which were really tangy and refreshing. The citrus love kicked in the inspiration and this time I am back with these citrus-y and tangy lemon drizzle cakelettes, which are perfect for a summer alfresco lunch or an afternoon tea.

My love for baking with fresh fruits and vegetables isn’t hidden to anyone now. I get easily hooked on to fresh fruits of the season more than anything else. There’s one thing which I like most about summers, is that the season is full of so many hydrating fruits and veggies like honeydew, watermelon, mangoes, cucumber, gourd family etc. that we get to eat.

And while we are talking about these fruits and vegetables, we can’t forget lemons without which the season is incomplete. A generous squeeze of fresh lemon or lime on fruits and salads is all I need on a hot scorching afternoon. A glass of lemonade is perfect enough to rebound all the energies and keep me get going.

These mini cakes or the cakelettes {the way I call them} are full of citrus-y aroma of lemon zest. And the sweet flavor of sponge pairs very well with the tangy lemon glaze. They aren’t pucker-y at all, but good enough to freshen up the dull summer afternoon.

The recipe is adapted from Monsieur Eric Lanlard’s Home Bake. The original recipe suggests to bake the cake in a 8 1/2 inch sandwich/springform tin. I rather baked the cake into these 8 mini cakes. I also cut down on butter {original recipe calls for 175 gm butter} to make these cakes a bit more lighter and I didn’t find them dry at all with lesser butter.

Ingredients

125 gm unsalted butter
175 gm caster sugar
3 large eggs
6 tbsp milk
225 gm self-raising flour
finely grated zest of 2 lemons

For sugar syrup drizzle

100 gm icing sugar
juice of 2 lemons

Instructions

1. Preheat the oven at 180 degree Celsius and grease 8 2-1/2 inch ramekins.
2. Beat butter and sugar together until pale and fluffy.
3. Beat in eggs one by one until all incorporated. Beat in the milk and lemon zest.
4. Fold in the flour, until just mixed through. Pour the batter into ramekins and bake for 20-25 minutes until a skewer inserted into center comes out clean. If baking in a springform cake tin, bake for 40-45 minutes.
5. Meanwhile, for the glaze/drizzle, mix the icing sugar and lemon juice to make smooth paste.
6. Let cake cool in tin on a wire rack for 15 minutes. Invert on to the wire rack, keeping the rack on a big plate. Poke the cake with a fork to make multiple holes and drizzle the lemon and sugar syrup on top of it. Decorate with some lemon zest on top and serve at room temperature.