Lemon Cakelets

The perfect little treats to enjoy with tea.


Serves 4

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For the cake: 

  • 120g butter
  • 100g castor sugar
  • 10ml lemon rind
  • 3 eggs
  • 120g cake flour
  • 7ml baking powder
  • Pinch of salt
  • 30-45 ml lemon juice

For the lemon glaze icing:

  • 250ml icing sugar
  • 50ml lemon juice


For the cakelets:

Preheat the oven to 160°C.

Grease a Le Creuset 12 Cup Mini Bundt Tray.

Cream the butter until light and fluffy then gradually beat in the sugar. Add the lemon zest. Gradually beat the eggs into the mixture. Sift flour, baking powder and salt together. Fold alternately into the creamed mixture with enough lemon juice to form a stiff dripping consistency.

Divide the mixture between the 12 moulds. Bake for 15 – 20 minutes or until cooked through.

For the lemon glaze icing:

Sift 250ml icing sugar, then add the lemon juice to make a smooth icing.

Serve iced with the lemon glaze. Best served on the same day.