Surrey Street treats: little lemon drizzle cakes

By - Tuesday 27th May, 2014

In the second of her series using ingredients from Surrey Street market, Jess Bashford is in the mood for a bit of self-indulgence

‘These zingy, sugary little cakes give you something to get your teeth into’. Image author’s own

I hope some of you enjoyed my first Surrey Street treat. But more importantly, that you got yourself to Surrey Street market for a mooch around.

This time I have something slightly sweeter for you. Instead of a reasonably healthy soup, I’m giving you some cake to sink your teeth into. These zingy, sugary little cakes might not be the prettiest treats – but they’re a tasty mouthful or two.

And – we’re going to be using Surrey Street’s lemons. I got five of them for £1. Here’s my recipe.


From the market: 2 lemons.

From the kitchen: 170g (or 6oz) butter, 170g sugar, a drop or two of vanilla extract, 3 eggs, 170g self-raising flour and 70g icing sugar.

A handy hint: this recipe makes 16 cakes. But if you want more (or fewer), then using ounces makes the measuring easier. For the amount of ounces you have of your butter, sugar and flour, you need half the number of eggs. So 6oz means 3 eggs.


1) Preheat your oven to 200 degrees.

2) Mix your butter and sugar in a big bowl until they come together and look quite pale.

Pale lemony mixture as baking gets underway. Image author’s own.

3) Add your vanilla extract and the zest and juice of one of your Surrey Street lemons.

4) Crack your eggs into the mix and whisk everything together for a couple of minutes.

5) Pour in your flour. But use a spoon to fold it in to begin with before you whisk it. It won’t affect the cakes if you don’t, but you might end up with a face full of flour.

6) Once everything’s combined and smooth, taste your mix. If you don’t think it’s lemony enough, now’s your chance to put more in.

7) Spoon your mix into paper cases and put them in the oven for 16 minutes.

8) While the cakes are in the oven, make your icing. Mix together the icing sugar and the juice of one of your lemons. Don’t worry if it doesn’t look like it’s going to coat the cakes. Some of it will gloss the tops but some will go into the cakes themselves.

Cakes before icing. Image author’s own.

9) After the time’s up, double-check the cakes are cooked by poking them with a skewer. If it comes out clean then they’re ready.

10) Once the cakes are a bit cooler, poke small holes all over the tops of them. But try not to go all the way through the cakes.

11) Brush your icing over the tops until you’ve used it all up. Some of it will stay on top, but some will drop in. And this is what you want to really make them little lemon drizzle cakes.

12) All that’s left is to eat your Surrey Street treat.

Jess Bashford

Jess Bashford

Jess Bashford is a writer at a brand language consultancy and an English literature and creative writing graduate. She’s passionate about showing that Croydon is a great place to live and excited to delve into Croydon’s cultural side. She loves all things wordy and foody.

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  • melody laFollette

    Love this! Can’t wait to try them thanku

    • Jess Bashford

      Thank you! I hope they go well – I’m sure they will.