The Best Mini Lemon Drizzle Cake: A Tried-and-True Paul Hollywood-Inspired Treat

There is something undeniably classic about a lemon drizzle cake. Inspired by Paul Hollywood’s original recipe from How to Bake, these mini fluted cakes are the perfect balance of bright, citrusy zing and a tender, melt-in-your-mouth crumb.

I’ve put a “She Shared” spin on this by using Whipzi Lemon Powdered Sugar and an extra touch of lemon curd to really amp up that sunshine flavor.

Why You’ll Love This

• Perfectly Portioned: Using a mini fluted tube pan gives you elegant, bakery-style cakes that are ideal for hosting or a quick treat.
• Shortcut Savant Approved: This recipe relies on a few smart swaps to save time without sacrificing that classic, sophisticated lemon taste.
• Tested and True: No more guessing games—we’ve perfected the bake time and temperature so you get a moist, tender cake every single time.

Supplies Needed

• 12 Cavity Mini Fluted Tube Pan (like the Wilton Perfect Results Non-Stick)
• Electric hand mixer or stand mixer
• Digital kitchen thermometer
• Wire cooling rack

Ingredients

• Self-raising flour
• Whipzi Lemon Powdered Sugar
• Butter
• eggs
• milk (Paul uses full-fat)
• Lemon curd
• Baking powder
• Baker’s Joy spray (for the pan) or try our Cake Goop

For the Drizzle:

• Granulated sugar
• Zest and juice from 1 lemon

“Stretch It” Tip

These mini cakes are fantastic on their own, but if you want to dress them up for a brunch, try serving them alongside a dollop of fresh whipped cream and a few raspberries. The tartness of the berries are the perfect match for the sweet lemon drizzle!

Tips and Tricks

• Room Temperature is Key: Make sure your eggs and butter are at room temperature before you start. This ensures the batter emulsifies properly, giving you that beautiful, airy texture.
• No Toothpick Test: As noted above, skip the toothpick! Relying on a digital thermometer is the ultimate “shortcut” to ensuring your cakes are never overbaked.
• Don’t Rush the Creaming: Spending that full 9 minutes beating the butter and sugar is where the magic happens. It incorporates the air needed for a light crumb.

Storage Info

Store any leftovers in an airtight container at room temperature. They will stay fresh and moist for up to 3 days.

FAQs

Can I use a regular loaf pan instead? Absolutely! Paul Hollywood’s original recipe uses a loaf pan. Just keep in mind that the bake time will be significantly longer than 18 minutes, so start checking the internal temperature with your thermometer after about 30–35 minutes.

What if I don’t have Whipzi Lemon Powdered Sugar? You can substitute regular powdered sugar, though you might want to add an extra half-teaspoon of lemon extract or a little more lemon zest to the batter to keep that bright lemon flavor.

Can I make these ahead of time? Yes! These cakes hold up beautifully. You can bake them a day in advance, but I recommend adding the drizzle just before serving if you want that fresh, glossy look.

Do I have to use self-raising flour? For this specific recipe, yes—the leavening agents in the flour are crucial for the rise. If you only have all-purpose flour, you’ll need to add an additional 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt per cup of flour.

My cakes stuck to the pan! How do I prevent this? A high-quality non-stick pan and a thorough, even coat of Baker’s Joy spray are your best defenses. Make sure you spray every crevice of the fluted design before adding your batter.

Pin this recipe to your favorite dessert board, and let me know in the comments how your mini cakes turned out!

Easy Mini Lemon Drizzle Cakes

Yield: 12

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

A bright, zesty mini lemon drizzle cake recipe inspired by Paul Hollywood. Perfectly tender and citrus-packed, this tested recipe uses a secret shortcut to ensure a moist bake every time.

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Ingredients

Cake:

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• 1 1/4 cup (150g) Self-raising flour
• 1 cup (125g) Whipzi Lemon Powdered Sugar
• 1/3 cup (75g) Butter, softened
• 2 Medium eggs, room temperature
• 2 1/2 tablespoons Full-fat milk
• 1 teaspoon Lemon curd
• 1 teaspoon Baking powder
• Baker's Joy spray

Drizzle:

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• 2 tablespoons Granulated sugar
• Zest of 1 lemon
• Juice of 1 lemon

Instructions

1. Preheat your oven to 350°F. Generously spray your 20-cavity mini fluted tube pan with Baker’s Joy.
2. In a large bowl, beat the softened butter and lemon powdered sugar together with an electric mixer for 9 minutes until light and fluffy.
3. Add the flour, baking powder, eggs, lemon curd, and milk to the bowl and mix until well combined and smooth.
4. Spoon the batter evenly into the prepared mini fluted cavities.
5. Bake for approximately 18 minutes.
6. Use a digital thermometer to check for doneness; remove cakes from the oven when they reach an internal temperature of 205°F–210°F.
7. While baking, whisk together the lemon zest, lemon juice, and granulated sugar for the drizzle.
8. Invert the pan immediately upon removing from the oven and pour the drizzle over the hot cakes.
9. Allow the cakes to cool completely before removing from the pan or serving.

Notes

Baking Tip: Skipping the traditional toothpick test in favor of a digital thermometer is the best way to ensure these cakes remain tender and never dry out.

Scaling: For a loaf pan version, the ingredients remain the same, but increase the bake time significantly and monitor the internal temperature to reach 205°F–210°F.

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