Mini Citrus Cakes with a Honey Drizzle

This is a quick and easy recipe to whip up when you have visitors popping over.


  • 250g Butter                          
  • 1 cup sugar                    
  • 4 free range eggs, at room temperature & beaten
  • 2 cups flour, sifted                                                  
  • 3 tsp baking powder          
  • Juice & Zest 3 lemons/limes and/or oranges
  • 1 tsp vanilla essence

For the drizzle – ¼ cup Sweetree honey,  ½ cup citrus juice.


  1. Pre heat the oven to 180ºC. 
  2. Cream butter & sugar together, add eggs gradually until well combined. 
  3. Add the juice & zest then fold in the flour & baking powder. 
  4. Transfer to greased muffin tins and bake until golden brown and cooked – about 20 minutes.
  5. For the drizzle, warm all the ingredients in a pot until dissolved together. Pour over the hot cakes and allow to cool in the tins. 

Recipe from Chef - Alison Worth


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