My mum has recently discovered lemon drizzle cake, and now it seems to appear every time we visit. There is something irresistible about a soft sponge soaked with sharp citrus syrup, so naturally I wanted to create a drizzle cake of my own. This recipe is my take on a St Clements cake, combining lemon and orange flavours in a bright, tangy sponge that works beautifully as cupcakes or as a larger square cake.
These Lemon and Orange Drizzle Cupcakes are full of fresh citrus flavour. The sponge is light, buttery and fragrant, with finely grated lemon and tangerine rind running through the mixture. Once baked, the cakes are spooned with a sugary lemon and orange drizzle while still warm, allowing the syrup to sink in and create that lovely crunchy top that makes drizzle cakes so moreish.
The cake is delicious without any icing at all, especially if you like a strong citrus tang. However, I wanted to dress the cupcakes up a little, so I used ready-to-mix fondant icing. It worked really well because it added a neat, sweet finish without making the cakes feel too heavy. I think ready-to-roll fondant might be a bit much for this recipe, as it could cover up the fresh lemon and orange flavour and take away from the light texture of the sponge.
This recipe makes 12 cupcakes and one 8-inch square cake. I used a square cupcake tin, but a standard cupcake tin would also work. The baking times may vary slightly depending on your oven and the size of your tins, so keep an eye on the cakes and test them before removing them from the oven.
Ingredients
8oz butter
8oz caster sugar
10oz self-raising flour
3 eggs
2 egg whites
2fl oz milk
Juice of 1 lemon and 1 satsuma or tangerine
Finely grated rind of 2 lemons and 2 tangerines
St Clements Drizzle Mixture
This drizzle is optional, but it is highly recommended if you want the cakes to have that classic sharp, sweet and crunchy finish.
8oz caster sugar
Juice of 2 lemons and 1 satsuma, tangerine or small orange
How to Make Lemon and Orange Drizzle Cupcakes
1. Preheat the oven to 170C and prepare your cupcake tin and 8-inch square cake tin. Use cases for the cupcakes if preferred, and grease or line the square tin.
2. Beat the butter and caster sugar together until the mixture is pale, soft and creamy. This step helps create a lighter sponge, so take your time with it.
3. Add the eggs gradually, one at a time, beating well after each addition. Add the egg whites in the same way, making sure everything is fully combined.
4. Add the self-raising flour alternately with the milk and fruit juices. Mix gently so the sponge stays light. Stir in the finely grated lemon and tangerine rind, making sure it is evenly distributed through the batter.
5. Divide the mixture between the cupcake tin and the square cake tin. Try to fill the cupcake sections evenly so they bake at the same rate.
6. Bake the cupcakes for approximately 25 minutes and the square cake for around 35 minutes. The cakes should be golden, risen and spring back lightly when touched. A skewer inserted into the centre should come out clean.
7. While the cakes are baking, mix the lemon and orange juice with the caster sugar to make the St Clements drizzle mixture. The sugar will not completely dissolve, which is what helps create the crisp drizzle topping.
8. When the cakes come out of the oven, allow them to cool slightly. They should still be warm, but not roasting hot. Spoon the drizzle over the cupcakes and cake. I spooned it carefully over the cupcakes so the cases did not become too soggy.
The Results
The cupcakes were a real hit with the children. They loved the bright citrus flavour and were especially impressed by the magical, sparkly drizzle topping. I had not realised it looked sparkly, but apparently that made them even better.
My personal favourite was a cupcake with just the top iced. The icing added sweetness, but the lemon and orange flavour still came through clearly. Underneath the icing, the drizzle had left a lovely sugary crunch, which made the texture even better. The contrast between soft sponge, sharp citrus syrup, crisp sugar and smooth icing worked beautifully.
These St Clements cupcakes were lovely on the day they were baked, but they were even better two days later. The citrus flavour had developed, the sponge stayed moist, and the drizzle had settled into the cake perfectly. If you are looking for an easy citrus cupcake recipe, a lemon and orange drizzle cake, or a bright bake to serve with a cup of tea, this is a wonderful option.
I originally made this recipe as an entry for a competition run by Anchor Butter to celebrate their 125th anniversary. The idea was to bring back Elevenses and encourage everyone to sit down with a brew and a bite at 11am. I certainly do not need much encouragement to enjoy cake with a cup of tea, and these Lemon and Orange Drizzle Cupcakes are just right for that kind of break.