Single Serve Lemon Drizzle Cake (Eggless Recipe)

One bowl recipe that is so easy to mix up, the cake is fluffy and scented with lemon zest and flavored with fresh lemon juice. Topped with a simple lemon icing for that classic lemon drizzle cake finish.

If you know anything about this blog you should know that I love a good single serve dessert. I’ve been making single serve recipes even before single serve recipes was a thing. I have so many single serve recipes on the blog right now and this one which is so easy to make but banging with lemon flavor. You don’t need much to make this recipe, it is eggless and so simple to whip up. There are two parts to this recipe and we will talk about it in detail.

Also, there are a variety of lemon drizzle cake recipes online today. You can get marry berry lemon drizzle cake recipe or the lemon drizzle cake by nigella lawson too which is yummy. If you are feeling adventurous and want to make a larger batch then check out my eggless lemon drizzle loaf cake that feeds at least 10 people and is freezer friendly. Further you can also check out my GO TO Lemon drizzle loaf cake that is so fluffy and tender. But without any further delay let’s get to this eggless single serve lemon drizzle cake recipe.

What are single serve recipes?

Single serve recipes are those which serve a single portion. Most often than not, a single portion is 2 servings cause why not? They use small quantities of the ingredients and take little time to mix and prepare making them easier and more approachable.

What is a lemon drizzle cake?

Lemon drizzle cake is a tender, fluffy and buttery pound cake like textured recipe that is scented and flavored with lemon zest and lemon juice. It is drenched in a lemon sugar syrup and iced with a simple lemon icing that sets, creating a shiny sugar crust like texture on top.

What is the origin of lemon drizzle cake?

It is said that lemon drizzle cake comes from the tender pound cake recipe that originated in England. However it does date back to the Jewish cookery write Evelyn Rose in 1967 who wrote a recipe for a luscious lemon cake recipe that was a fluffy lemon cake finished with a lemon syrup on top.

What is a single serve lemon drizzle cake?

A single serve lemon drizzle cake is basically a lemon drizzle cake that serves 2 people comfortably. But I have eaten this cake in one sitting – just saying. I have made this cake recipe in a way that you don’t need to make an additional drizzle for the top as the cake is soft and moist on its own and the icing traps all the moisture inside.

What ingredients do you need to make this eggless single serve lemon drizzle cake?

To make this cake we need lemons. I have used lemon zest and lemon juice in the cake as well as the icing. The lemons must be fresh, you cannot use the bottle juice and the pre grated zest in bottles. The cake will just never be the same. Don’t say I didn’t warn you. The cake batter is similar to my single serve vanilla cake recipe, we need melted butter/oil, milk, yogurt, flour, baking soda, salt, sugar to make the batter. The icing includes icing sugar and lemon juice. I like a little lemon zest on top of the cake once iced.

What equipment do you need to make this eggless single serve lemon drizzle cake?

To make the cake batter we need a mixing bowl and whisk. You could also use a rubber spatula to mix the batter together. The cake is baked in a small 5 inch tin you can bake it in a 6 inch tin but the cake will be flatter and bake faster (I would suggest baking it for 13-15 mins tops). Alternatively you can bake this in a cupcake tray, it will make 2-3 cupcakes. To make the icing we need a bowl and whisk.

How to make this eggless single serve lemon drizzle cake?

Preheat the oven to 180℃, line a 5 inch tin with baking paper and set aside. In a small mixing bowl add the sugar and lemon zest, rub together for 1-2 minutes. Add the oil/melted butter and stir together. Add the milk, yogurt and lemon juice, stir until combined. Add the flour, baking soda, salt and stir until smooth, pour into the prepared tin and bake for 18-20 mins until a tooth pick inserted into the center comes out clean. Remove from the oven and let it cool for 15-20 mins, remove from the tin and let it cool while you make the icing. To make the icing whisk icing sugar and lemon juice until smooth. Pour over the slightly warm cake and allow it drip down the edges. Let this set for another 15 minutes until the cake has cooled completely before slicing and serving.

Serving and storing this eggless single serve lemon drizzle cake?

We want the cake to be a little warm when we drizzle the top with the icing. This is so that some of the icing melts into the cake while it sets on the top and forms a little sugar crust as well. Let this cool completely before slicing and serving. I would suggest serving it with tea or better yet a glass of elderflower cordial. This cake is better the next day so I would suggest making it the night before for the best results. The leftovers can be stored in an air tight box for one day at room temperature or in the fridge for up to 1 week. If you are storing it longer (which I doubt since it is so small), place it in the freezer for up to a month, when ready to eat let it come to room temperature before serving. If you microwave the cake the icing will melt into the cake – which is not a bad thing but if you don’t like that then don’t do it.

Looking for more single serve recipes?

Now that we have covered how to make this eggless single serve lemon drizzle cake, you can have a look at the ninja bake along video on my instagram but let’s get to it. Don’t forget to follow along for more baking recipe inspiration.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.