Lemon Drizzle Mini-Loaves

Today, I thought I'd finally introduce you to one of my main hobbies; baking! It would seem silly to keep one of the key parts of my life from you, considering this is a blog about my life. 

I will be showing you how to make these super easy, super adorable, Lemon Drizzle Mini-Loaves (My mama's recipe, can't take all the credit!). I always encourage people to bake their own cakes, rather than buy them from shops or chain coffee shops, where they have been jam packed with chemicals to make them last longer (and plus they never taste as good!). 

This recipe only has six ingredients and is essentially equal measurements of the key ingredients.

Makes 14.

For the sponge

• 225g Self-raising flour
• 225g Caster sugar
• 225g soft spread
• 4 eggs
• 1 lemon (the zesty part!)

For the lemon glaze

• The juice of the 1 lemon from earlier
• Icing sugar (90g approx)

And here's what to do with all those lovely things!

Preheat your oven to 180C/fan 160C/Gas Mark 4. Using an electric whisk (or your arm if you're feeling brave!), whisk up the soft spread, caster sugar and 4 eggs. Then, add your flour and the zest of the lemon, before mixing it all up again. You should be left with a thick, creamy mixture.

My 'Bake it Happen' mixing jug is from Next Home. It's now sold out but I really recommend them for all your home and baking needs!

Scoop your mixture into your Mini Loaf tin. I bought mine at Sainsbury's. This one is brilliant as it's non-stick and each section has a removable bottom for easy release. However, you can buy similar ones in many places, or you can use this same recipe to make one big traditional lemon drizzle in a loaf tin. 

Place in the oven for 25-30 minutes, ovens may vary. If you are making a whole loaf, it will take longer than this to cook, but these little darlings can't wait to be eaten! While they are getting toasty, make your lemon glaze by mixing up your icing sugar and lemon juice. 

When your mini-loaves look just about done, stick a skewer in a couple. If they come out clean, they're ready for glazing!

Poke some holes over them so they absorb all the lemony goodness! Then spoon on the glaze...

If you're patient, leave to cool until the glaze goes all crispy. I love a bit of crunch on the top of my lemon drizzle so I always wait, but if you just can't help it, have a sneaky taste while they're still warm. Go on, I'll let you off this time.

 When they're cool and crispy, simply remove from the tin and display. 

Looking scrumptious, eh? 

These little beauties are perfect for a quaint afternoon-tea or on-the-go packed lunches. 

They're also just big enough to fill me up and just small enough for me to look dainty whilst I shove it in my face. 

You know what they say. When life gives you lemons, make lemon drizzle. Well, I say that.