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 161-180

  • Binder photo cheekymama

    09 June 2012

    cheekymama rated and commented on this recipe

    5 stars

    This cake is absolutely amazing, so easy to make and never fails to receive compliments...and not from just friends either! I would say that the cake mixture is very generous and never fits into the cake tins i have so please reduce the cooking time accordingly or it will be burnt to a crisp. Try it and enjoy :)

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  • Binder photo nikkinudd

    11 June 2012

    nikkinudd rated and commented on this recipe

    5 stars

    This has to be simply the best lemon drizzle recipe. The trick is to ice while it is still warm in my opinion. Also made it in a 10 x 8 baking dish so it was easier to cut into squares to take into work. Cooked for 50 minutes in fan oven. First class!

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  • Binder photo jill

    18 June 2012

    jill rated and commented on this recipe

    4 stars

    HELP I have made this cake three times in 1 week and eash time it sinks in the middle. Could it be anything to do with a silicon baking case I got to make the cake in ?

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  • Binder photo romi

    31 July 2012

    romi rated and commented on this recipe

    5 stars

    Great recipe!! Delicious cake!

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  • Binder photo Dominic

    18 August 2012

    Dominic commented on this recipe

    Absolutely fantastic cake that smells as good as it tastes. I put a little more lemon juice in the cake and in the icing to boost the lemon flavour and moisture. Cooking time is definitely too long and an hour is fine. Otherwise the surface of the sponge gets a little too burnt!

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  • Binder photo Dominic

    18 August 2012

    Dominic commented on this recipe

    Re. Jill's June entry. I had a similar problem with another sponge when using a single sheet of baking paper. In a nutshell a silicon layer or single baking paper sheet prevents the heat from getting the sponge mixture properly. Best tip: cut out a sheet of baking paper for the base and the another thin strip for the circumference. That should enable the heat to get through evenly!

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  • Binder photo sheremetushka

    21 August 2012

    sheremetushka rated and commented on this recipe

    5 stars

    amazing cake, highly recommend))

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  • Binder photo pinkice

    22 September 2012

    pinkice rated and commented on this recipe

    5 stars

    Absolutely scrumptious. 50 minutes was more than adequate though. I will definitely make this again.

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  • Binder photo pinkice

    22 September 2012

    pinkice commented on this recipe

    In answer to Jill's query (18.6.2012) I use silicone parchment and don't have a problem. Was your mixture too wet, did you over beat it, was the oven hot enough? Just a few thoughts.

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  • Binder photo sue

    01 October 2012

    sue rated and commented on this recipe

    4 stars

    Cooking time too long, 50 mins is enough. This is absolutely gorgeous.

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  • Binder photo Kate

    30 October 2012

    Kate rated and commented on this recipe

    5 stars

    The recommended cooking time was definitely too long - mine was perfect after 50 minutes. Lovely light consistency though and lemony flavour. I also used more lemon juice for the drizzle (1 lemon rather than half).

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  • Binder photo DebbieG

    28 December 2012

    DebbieG rated and commented on this recipe

    5 stars

    absolutely lovely, i use the juice of all 3 lemons, 1/3 in cake and 2/3 for the drizzle, get nagged t make this over and over..yummy

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  • Binder photo joyce

    28 December 2012

    joyce rated this recipe

    5 stars

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  • Binder photo loganluke114

    13 January 2013

    loganluke114 commented on this recipe

    I've been creating this for over 20 decades now (or very identical modifications on this theme) - can I declare it as mine?! The calcium edition is tasty too, choices decisions... For more information about lemon cake recipe. Visit: http://lemon-benefits.com/Articles/Benefits-of-Lemon-Water.html

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  • Binder photo jill

    23 January 2013

    jill commented on this recipe

    After a 6 month break tried this cake again still sank in middle. I am going to have 1 more try next week then find another recipe if it doesn't work because even my son is feed up of sad cake.

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  • Binder photo Claire

    27 January 2013

    Claire rated and commented on this recipe

    5 stars

    I made this cake without the almonds (I didn't have any) I just increased the flour to 225 g. I agree with all the other comments about the cooking time, left it in for 50 mins but it was a bit over cooked. Also added juice of 3 lemons to the cake mixture and juice of 1 lemon to the drizzle. Lovely cake, will be making it again!!!

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  • Binder photo Gill livingstone

    23 February 2013

    Gill livingstone rated and commented on this recipe

    2 stars

    Absolutely gorgeous. I added about a third of a jar of lemon curd and it made the cake so moist. Will definitely become one of my staple cakes.

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  • Binder photo Misbah

    10 March 2013

    Misbah rated and commented on this recipe

    5 stars

    Make this cake every now and then and it's really good:) Would recommend to everyone;)

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  • Binder photo shaz

    17 March 2013

    shaz commented on this recipe

    Made this cake for 20 people they all raved about it, so simple to make and so tasty, I will make this again

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  • Binder photo Misbah

    23 March 2013

    Misbah commented on this recipe

    This is the BEST ULTIMATE lemon cake EVER!! Try lemon curd as the filling. Tastes even better:)

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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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