Lemon drizzle cake

Lemon drizzle cake

Serve this lemon treat as a pudding, dressed up with a dollop of crème fraîche and some summer berries

Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 1 hr 15 mins

Ready in 1 hour 45 mins

Method

  1. Heat the oven to 180C/fan 160C/gas 4. Butter and line the base of a 20cm round cake tin. Beat the butter and caster sugar in a large bowl using an electric hand whisk until pale and creamy. Add the lemon zest (reserving some for decoration) and mix well. Whisk the eggs gradually into the butter mixture, beating well between each addition - don't worry if it curdles.
  2. Sift together the flour and baking powder and fold into the cake mixture using a large metal spoon or spatula. Add the ground almonds and 3/4 of the lemon juice and fold until thoroughly combined. Spoon into the prepared cake tin and bake for 1 hour 15 minutes or until a skewer inserted into the middle of the cake comes out without any raw mix on it.
  3. Put the cake tin on a wire rack to cool for 10 minutes. Meanwhile mix together the remaining lemon juice and zest and enough icing sugar to make a runny icing and then drizzle over the top of the cake. Cool in the tin for a further 30 minutes and then remove from the tin and cool completely before serving.
Try

Know-how

Serve as a pudding, dressed up with a dollop of crème fraîche and some summer berries.

Per serving

487 kcalories, protein 6.9g, carbohydrate 51.2g, fat 29.7 g, saturated fat 15.7g, fibre 1.2g, salt 0.52 g

Recipe from olive magazine, July 2005.

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Latest comments and suggestions

Results 1-20

  • Binder photo Realfood

    03 November 2007

    Realfood commented on this recipe

    alsolutely brillant recipe - went down a treat!! found the baking time to long

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  • Binder photo kyoko

    07 November 2007

    kyoko rated and commented on this recipe

    5 stars

    Very rich and fresh taste and ground almonds work really well. I needed only 60 mins to bake.

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  • Binder photo Elaine

    07 November 2007

    Elaine rated this recipe

    5 stars

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  • Binder photo sarahee

    15 November 2007

    sarahee rated and commented on this recipe

    5 stars

    Lovely recipe, quite quick to prepare, nice and light, will definately try this again!! But next time I am going to use more lemon juice for the icing as I think it could be tangier!! Also I might use a loaf tin in future as the mixture spilled over the sides a little bit.

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  • Binder photo Ourshell

    21 November 2007

    Ourshell commented on this recipe

    This went down very well and was very straightforward to make. It only took 60 mins to bake though and was already a bit overdone on the top after that time. I increased the amount of lemon juice in the icing too for a sharper taste. Yum!

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  • Binder photo vykisparkes

    26 November 2007

    vykisparkes rated and commented on this recipe

    5 stars

    Fab! Very lemony, light but dense - made it for a few friends who all loved it. I added by mistake the juice as well as the zest of 3 lemons to the main cake, and then an extra juiced and zested another one for the topping. Cooking time definitely too long, I did it for 50 minutes in my fan assisted oven and it was just right - a thin crust. One for the family cookbook - after looking at other lemon drizzle cake recipes online this definitely seems to be the best!

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  • Binder photo vykisparkes

    26 November 2007

    vykisparkes commented on this recipe

    Fab! Very lemony, light but dense - made it for a few friends who all loved it. I added by mistake the juice as well as the zest of 3 lemons to the main cake, and then juiced and zested another one for the topping. Cooking time definitely too long, I did it for 50 minutes in my fan assisted oven and it was just right - a thin crust. One for the family cookbook - after looking at other lemon drizzle cake recipes online this definitely seems to be the best!

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  • Binder photo leona

    11 December 2007

    leona commented on this recipe

    i just made this cake in a 4 oven aga. i put it in the baking oven for about 50-55 mins and its fine.

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  • Binder photo hayley

    20 January 2008

    hayley commented on this recipe

    Gorgeous!!!! Everone really like it

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  • Binder photo %%

    14 February 2008

    %% rated and commented on this recipe

    5 stars

    outstanding! Light, lemony and would do well after a dinner party with creme fraiche as suggested. Will definitely add this to my folder, its easy and doesn't involve a huge shop for the ingredients.

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  • Binder photo jan

    29 February 2008

    jan commented on this recipe

    smashing recipe, It went down a treat with the home shop team at work. The drivers retreated to their vans to devour what was left. Very easy, good result.

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  • Binder photo Ginathebestcookintown

    05 March 2008

    Ginathebestcookintown commented on this recipe

    This is probably the best lemon drizzle cake you will ever taste!

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  • Binder photo Ginathebestcookintown

    05 March 2008

    Ginathebestcookintown rated this recipe

    5 stars

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  • Binder photo Melly

    21 March 2008

    Melly rated and commented on this recipe

    5 stars

    Very easy to make and light and moist. I split and baked the mixture into 2 cake tins so I could fill the cake with lemon butter icing. It only needed around 45-50 mins to cook and I used more fresh lemon juice for the drizzle to make it more zingy! I would make this again, it was a great hit with all the family. Yum!

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  • Binder photo Loz

    22 March 2008

    Loz rated and commented on this recipe

    5 stars

    very easy to make took 50 mins to cook. it went down very well and everyone commented on how moist + tasty it was. will be making again soon. best lemon drizzle to date.!

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  • Binder photo Mrs B

    22 March 2008

    Mrs B rated and commented on this recipe

    5 stars

    This is the second time that I have made this cake. I also find that 60 mins is more than enough cooking time. Enjoyed by all the family. The tangy lemon icing is wonderful. I have now added this to my favourites as it is a winner everytime.

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  • Binder photo Claire B

    01 April 2008

    Claire B commented on this recipe

    Thought this was really lovely, very moist and light and keeps very well. I agree that the icing could do with being a little tangier so I added slightly more lemon juice to the icing. Will definately cook this again.

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  • Binder photo Kiva

    09 April 2008

    Kiva commented on this recipe

    Oh my gosh - this cake is the BEST lemon cake i have ever tried would definately recommend everyone who loves cakes with a great lemony taste to give this one a try - i could easily make myself sick by eating the whole cake in one go.......

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  • Binder photo Beverley

    27 April 2008

    Beverley commented on this recipe

    Lovely cake this one nice and moist and lemony. Easy to make and nice when your having people round (not that my family let it last that long)

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  • Binder photo blue girl

    30 April 2008

    blue girl rated and commented on this recipe

    5 stars

    Perfect

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Difficulty and servings

Easy

Serves 8

Preparation and cooking times

Preparation time

Prep 30 mins

Cook time

Cook 1 hr 15 mins

Ready in 1 hour 45 mins

Ingredients

  • 225g softened butter
  • 225g caster sugar
  • lemons , 3 zested and 2 Juiced
  • 4 medium eggs , lightly whisked
  • 200g self-raising flour
  • 1 tsp baking powder
  • 50g ground almonds
  • icing sugar
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Per serving

487 kcalories, protein 6.9g, carbohydrate 51.2g, fat 29.7 g, saturated fat 15.7g, fibre 1.2g, salt 0.52 g

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