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 121-140

  • Binder photo Weekend Baker

    08 June 2011

    Weekend Baker commented on this recipe

    The whole family loved it, it didn't even last the weekend! ;-)

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  • Binder photo supercook69

    08 June 2011

    supercook69 rated and commented on this recipe

    4 stars

    I've made this cake twice now & its lovely, but both times it's sank in the middle & don't know why :(

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  • Binder photo Ruma

    13 June 2011

    Ruma commented on this recipe

    Made this cake today and found it very easy. Firstly I did not have any castor sugar ,so used brown (all I had) I used a bigger cake tin 25cm and i'm glad I did or it would have fallen over the sides of my smaller dish. I cooked it for 60 mins which was just right .I also used 2.5 lemons for the mixture and the drizzel.I also was not really sure how much icing sugar to use ,so I just mixed and tasted. The result was yummy( half has already gone ,just between the 2 of us) I poked the sponge with a knife and poured the drizzel over and in the holes .I am not a natural cake maker ,but I will def make this again as it was easy and the result was gorgeous ,oh and incredibly light !

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  • Binder photo Normainbhir

    14 July 2011

    Normainbhir commented on this recipe

    I made this in two 8 inch sandwich tins. It takes much less time to bake and filled with lemon butter icing and lemon drizzle on the top it's fantastic. Best lemon cake recipe I have found.

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  • Binder photo Brazilian Rose

    23 July 2011

    Brazilian Rose rated and commented on this recipe

    5 stars

    Excellent recipe!!! Easy to follow and great result!

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  • Binder photo lyn

    24 July 2011

    lyn rated and commented on this recipe

    5 stars

    nice cake , only took 1 hour to cook :)

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  • Binder photo minicoopergirl

    04 August 2011

    minicoopergirl commented on this recipe

    Although I have made this before and have commented on it before, made it again today, the cake sank in the middle but was done, had made a note again of the reduced baking time. So I have no idea why?? Somedays you can bake and bake and other you can't!!!

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  • Binder photo minicoopergirl

    04 August 2011

    minicoopergirl commented on this recipe

    Although I have made this before and have commented on it before, made it again today, the cake sank in the middle but was done, had made a note again of the reduced baking time. So I have no idea why?? Somedays you can bake and bake and other you can't!!!

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  • Binder photo daniela

    07 September 2011

    daniela rated and commented on this recipe

    5 stars

    Perfect

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  • Binder photo FrenchSarah

    16 September 2011

    FrenchSarah commented on this recipe

    This cake is 'more than the sum of its parts' and is totally delicious. Def. needs only approx. 1 hr cooking. The best bit is that I mixed the cake ingredients in the mixer/processor (adding the flour and almonds after creaming the other ingredients) which made it really quick to make. Works well with rice flour if you need a gluten free recipe.

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  • Binder photo Hayley

    20 September 2011

    Hayley rated and commented on this recipe

    5 stars

    This is the first lemon cake I have ever made and it was utterly delicious! It is fairly straight forward to make and the end result is one to be proud of. Having read the various comments about adding more lemon juice, I used the juice & zest of 3 smallish lemons in the actual cake and then used 1 lemon (juice & zest) for the topping and this produced a wonderful zingy lemon cake. If you want a subtle lemon taste follow the recipe but if you want it to be zesty and lemony I would add more as other reviewers have found. This Cake gets 5 stars from me - I will certainly be making this again and again!

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  • Binder photo Best Yet

    27 September 2011

    Best Yet rated and commented on this recipe

    5 stars

    I've just made my second one this week and yes it is easy and delicious, mine have both sunk in the middle and I found that it is ready in about 50mins. I'm using a new Kenwood chef so I was wondering if my problem with the sinking is down to this.

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  • Binder photo angela

    02 October 2011

    angela rated and commented on this recipe

    5 stars

    Made this for something different. It was lovely, lemony and light. I added the juice and zest of 2 limes as well as the lemon for a lovely tangy taste.

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  • Binder photo Lou80

    06 October 2011

    Lou80 rated and commented on this recipe

    5 stars

    Absolutely lovely - went down very well when I took it along to a friend's for dessert. Easy and cheap to make.

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  • Binder photo Treacle

    30 November 2011

    Treacle commented on this recipe

    Great recipe, easy to make. Cooking times are to long though! Everybody loves it

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  • Binder photo Roxon88

    04 December 2011

    Roxon88 rated and commented on this recipe

    5 stars

    Brilliant recipe! Just made it as a treat on a Sunday.. Went down really well :) It took just 60 minutes in my oven, enough time to wash up and make the icing..

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  • Binder photo Kate Dance

    05 January 2012

    Kate Dance commented on this recipe

    Lovely, delicious, very moist. Went down very well.

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  • Binder photo Stephie B

    16 January 2012

    Stephie B rated and commented on this recipe

    5 stars

    Absolutely brilliant, so easy and fab results. Like other people I found that the cake only needed 60 mins in fan assisted oven.

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  • Binder photo Karen

    18 January 2012

    Karen commented on this recipe

    The best lemon cake I have ever made, took some in to my mother sandwich bar for the girls, they sold a couple of slices now I am making 2 a week!

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  • Binder photo Felicityhm

    20 January 2012

    Felicityhm commented on this recipe

    In regards to people's cake sinking problems - according to Mary Berry - this happens when you put in too much baking powder. The cake rises too much and therefore sinks. So try a little less baking powder or a really level tsp next time. Hope that helps!

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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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