Yeo Valley Lemon Drizzle Cake/Muffins Recipe

Name: Yeo Valley Lemon Drizzle Cake/Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 125 g butter; 150 g caster sugar; 200 g plain flour; 1 teaspoon bicarbonate of soda; 3 eggs; 150 g whole milk natural yogurt; 1 large lemon, zest and juice; lemon zest from icing; 150 g icing sugar; 1 large lemon, juice only; water, to adjust consistency

Servings: persons

125 g butter
150 g caster sugar
200 g plain flour
1 teaspoon bicarbonate of soda
3 eggs
150 g whole milk natural yogurt
1 large lemon, zest and juice
lemon zest from icing
150 g icing sugar
1 large lemon, juice only
water, to adjust consistency

1
Preheat the oven to 190*C/375*F/Gas mark 5.
2
Beat together the butter and sugar until light and creamy.
3
Add the eggs one at a time beating well between additions.
4
Sieve the flour and bicarbonate together.
5
Add alternate spoons of yogurt and flour mix and blend gently between additions.
6
Finally stir in the lemon zest and juice.
7
(add poppy seeds now too if using) Pour into a greased and floured 18cm cake tin.
8
Bake for 40-45 minutes until well risen and golden brown.
9
Or a 12 pan muffin tray and bake for about 25 minutes.
10
While the cake is baking prepare the icing, stir the lemon juice into the icing sugar to make an icing that coats the back of the spoon.
11
Just before the cake is baked warm the icing gently to approx 40C Remove the cake from the oven, and remove from the tin.
12
Prick the surface of the cake with a fork and pour over the warmed.
13
drizzle icing.
14
Allow to cool.

841

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 125 g butter, 150 g caster sugar, 200 g plain flour, 1 teaspoon bicarbonate of soda, and more.

Yes, Yeo Valley Lemon Drizzle Cake/Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Yeo Valley Lemon Drizzle Cake/Muffins

How did you like this recipe?

Frequently Asked Questions