When Life Gives You Lemons…

Lemon Drizzle Cupcakes

Have you ever had one of those days, the kind of day that you are over and done with before it even begins? The kind that hits you smack in the face the moment you open your eyes in the morning? Yes. Those. Well, I just had one of those. Truly, I don’t have many of those kinds of days, but occasionally they happen. And when they do, well, I just have to do something to get out of the funk. So, what do I do? I bake!

When I am down, I bake. When I am happy, I bake. When I am sick, I bake. I bake in my dreams too. Baking always makes me feel better and happier. Oh yeah! Tea always makes me happy too.

Yesterday was one of those funky days. So what did I do? I made Lemon Drizzle cake in cupcake form for our afternoon tea. I can’t even begin to tell you how scrumptious these little sweet and tangy morsels of goodness are! They are moist, tender and delicious, and have just the right amount of zing.

To make these you start out with a basic sponge, which I adapted from a Mary Berry cake recipe. Honestly, not many cakes can compare to this sponge. It is truly the best and it never fails. I have made it countless times, and each time the results are amazing! I chose to make cupcakes at my daughter’s request, but this will also yield a nice size loaf.

Here are some pictures of the process:

You need:

 1 1/2 Cup of Self Rising flour, 3 large eggs, 3/4 Cup of sugar, the zest of 2 lemons,

and 1 1/2 sticks of unsalted butter at room temperature.

Cream all the ingredients together in a mixer bowl until smooth and well incorporated.

This batter is so silky and creamy.

I scoop it into the liners using two spoons. 

I have found that this gives me perfect and uniform cupcakes.

Bake at 350º for about 10 to 15 minutes or until a toothpick inserted in the

center comes out clean.  

While the cake is baking, make the frosting. It should have a flowing consistency.

For the frosting you will need:

1/4 cup of lemon juice (or the juice of the 2 zested lemons), About 1 1/4 cups of powder sugar or as much as it’s needed to reach your desired consistency. Mix together and set it aside.

If too thin, add more sugar, if too thick, add more juice or a splash of cold water. Make as much or as little frosting as you like.

Here they are, freshly out of the oven and cooling.

After you take the cakes out of the oven and while they are warm, poke small holes all over and drizzle some frosting.

I purposely left space at the top of the cake and the liner for the frosting. You’ll see what I mean…

See? I want the frosting to pool at the edges and not drip off the sides. I love a good crunchy top! Yum!

Wait a couple of minutes and drizzle the remaining frosting over the cakes. By now the cakes have cooled and the frosting won’t soak into the cake anymore. Instead, you will have a layer of sweet frosting at the top. Let them sit for a few minutes so the frosting can dry. This makes the tops a bit crunchy. My favorite part!

We paired it with a nice cup of PG Tips, our favorite!

And my cup almost runneth over…Ha! Lots of milk, no sugar.

Lemon Drizzle Cupcakes

See that tender crumb? Nom nom!! I may or may not have eaten too many of these…

Friends, there will always be ” lemons” in life. And when those sour days come knocking at your door with a  big basket of lemons. Make cake. Lemon Drizzle cake that is… because life is always better with cake and a cup of tea, of course.



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12 thoughts on “When Life Gives You Lemons…

  1. Ana, your lemon cakes look scrumptious. I used to bake almost every day when my children were growing up. Now it’s just once a week or every two weeks. Hubby and I really don’t want to be eating too much sugar these days. 🙂 But I have to admit that a tea always looks more inviting when there is a sweet or a sandwich accompanying it. Thanks for sharing and joining me for tea today. Happy June!



    • Hi Sandi!
      Yes. I bake at least 4 times a week if not more. My daughter helps me and we use it for Math practice! Win-win! My husband is so spoiled when it comes to taking tea. He is such a sugar junkie too! He must always have a sweet bite. On the days when there aren’t any baked goods, I see him scavenging around for sweets. Ha! It’s hysterical. My daughter loves sweets too. when she was 4 she said, “Mamma, I don’t have a sweet tooth, I have a whole mouth full of sweet teeth!” Hahahah!
      Thanks for coming by and for hosting me again!


  2. Oh yum! I certainly don’t mind life giving me this kind of lemons! I have a zucchini bread that I add a glaze and it makes it crunchy. My favorite part as well. I know I will love these! Adore your pretty floral teacup! Thanks for sharing with SYC. Pinned.


  3. HA HA …I’m sorry that I had to smile because I knew exactly what kind of day you had… but OMG, I can see why you even dream baking… They looks so scrumptious especially with such a pretty teacup and filled with tea …AHHHHH…Now I know you feel better… and so do I … Your pictures were super…THANKS


    • Roslind! Thank you for your lovely comments! I am glad to know I am not the only one who has those days! Yes! tea always makes everything better. Wish you could join me for a cup!



  4. Pingback: Afternoon Tea | cozy tea cottage

  5. Oh Ana, my mouth is watering for one of these divine lemon cakes….yum! I had to smile when you said you bake when you’re sad, happy, etc. I am the same way only when I am sad, upset, happy, anxious, etc, I play the piano – it’s my “therapy.” 🙂

    Thanks for sharing this lovely recipe with Roses of Inspiration. Hugs!


    • It’s good to have an outlet to let our emotions out. Food is my love language. Ha! Glad you came by again! 🙂 Thank you for hosting me!




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