Mini Lemon Drizzle Pound Cakes
A gorgeous dense mini loaf with a zesty lemon drizzle finished off with a drizzle of icing. Perfect with an afternoon cuppa or as a hand made Mother’s Day gift.
Servings Prep Time Cook Time
10mini cakes 10minutes 25minutes
  1. Preheat oven to 180 C/ 170 C fan/ 350 F and lightly grease a 10-hole mini loaf tray or arrange 10 paper loaf cases on a baking sheet.
  2. Cream the butter and sugar together until light and fluffy, and then add the eggs, one at a time, beating well after each addition. You might need to add a spoonful of flour to prevent curdling.
  3. Sift together the flour and baking powder and add, in increments, along with the milk, to the butter/sugar mixture, beating well until combined.
  4. Spoon into the prepared cases and bake in the centre of the oven for 20-25 minutes, until light golden and springy. A skewer, inserted into the centre of the bake, will come out clean when it’s ready.
  5. Leave the mini loaves to cool for five minutes before poking holes all over the a skewer. Carefully pour over the Dr. Oetker Flavour Drizzle, using one sachet for five mini loaves, allowing it to soak into the cake. Leave to cool.
  6. To prepare the icing drizzle, mix the icing sugar with the water. You might need a touch more water or icing sugar to get the right consistency, depending on humidity/temperature.
  7. Drizzle the icing over the top of the loaves and finish off with a Dr. Oetker wafer daisy.

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