For the lemon curd

2 free-range eggs

2 large unwaxed lemons, zest and juice

110g/4oz unsalted lactose free butter

175g/6oz caster sugar

1 tsp cornflour

For the sponge

cake release spray, for greasing

175g/6oz lactose free butter

175g/6oz caster sugar

3 medium free-range eggs

175g/6oz plain gluten free flour

pinch salt

1½ tsp gluten free baking powder

1 tbsp finely chopped lemon thyme leaves

½ lemon, zest only

For the syrup

100g/3½oz caster sugar

few sprigs fresh lemon thyme, leaves picked

1½ lemons, zest and juice only

For the topping

35g/1¼oz caster sugar

1 unwaxed lemon, zest only

12 candied lemon slices

thyme leaves, for decoration

Serves - 6


For the lemon curd, whisk the eggs together in a small saucepan. Add the lemon zest, lemon juice, lactose free butter, sugar and cornflour. Stir over a low heat until the curd thickens. Pour into a bowl and then chill in the fridge.

For the sponge, preheat the oven to 180C/350F/Gas 4. Spray the muffin tin with cake release spray or grease with butter. Line the bottom of the trays with small circles of baking parchment.

Put the lactose free butter and sugar in a freestanding mixer and cream together until smooth and pale. Mix in the eggs, then fold in the gluten free flour, salt, baking powder, thyme and lemon zest.

Fill each hole of the muffin tin until three-quarters full (it’s easiest to use an ice cream scoop, if you have one). Bake for 15-20 minutes, or until golden-brown and springy to the touch.

Allow the cakes to cool in the tins, then remove and place on wire racks to cool completely.

For the syrup, heat the caster sugar, thyme, lemon zest and juice in a small saucepan until the sugar is dissolved and a syrup forms.

Using a fork or skewer, pierce the sponges then use a pastry brush to brush the warm syrup over the cakes.

For the topping, mix any remaining syrup with the sugar and lemon zest. Drizzle it over the tops of the mini cakes to create the classic lemon drizzle topping.

Slice the cakes in half and pipe small rounds on top of the bottom half of each cake. Spread the lemon curd on the top halves and then place on top of the bases.

Top with the candied lemon slices and a few thyme leaves and arrange on a serving plate or cake stand.


Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Mini lemon and thyme drizzle cakes