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 61-80

  • Binder photo cakeaholic

    20 October 2009

    cakeaholic rated and commented on this recipe

    5 stars

    Perfect cake!! Soooo lemony and moist!! I too used a springform tin and as I have a fan assisted oven the cooking time required was no more than 45-50mins. The secret to its success however is to use more lemons than recipe states. I found using the zest of 3 lemons and 2 fluid ozs of lemon juice in the cake mix; and then the zest and juice of another for the drizzling worked for me. It needs the lemony liquid soaking through the cake to make it work.So squidgy delicious!!Yum yum!!

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  • Binder photo Rachel f

    23 October 2009

    Rachel f commented on this recipe

    I used soya margerine instead of butter and it tastes just as lovely.

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  • Binder photo zoem

    23 October 2009

    zoem rated and commented on this recipe

    5 stars

    Cake only takes 50 mins in a fan oven. It tastes AMAZING!!!!!!!

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  • Binder photo tubularbelle

    31 October 2009

    tubularbelle commented on this recipe

    i ran out of butter when i was making this, and only used 160grams, but the cake turned out perfect. i made it again with the full amount of butter, but it made absolutely no difference to the taste, so will be using only 160g in future...less calories!

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  • Binder photo Alex

    25 November 2009

    Alex commented on this recipe

    Absloutely wonderful! I read the comments and added more lemon, but I really did need the full time in a fan-assisted oven. Having never made icing before, I found the instruction to mix lemon juice and icing sugar until runny unhelpful (lemon juice is runny to start with!). I'd have preferred at least an approximate weight for the icing sugar. Made it for an event at work and it was a real winner!

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  • Binder photo Alex

    25 November 2009

    Alex commented on this recipe

    In retrospect, the photo looks rather dense and the icing is slightly white. I didn't add enough icing sugar but I think the cake was all the better for it as it really soaked into the cake and made it very moist. I also made the Tara Ramsey LD cake (to the letter) and it wasn't half as successful.

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  • Binder photo Twinkly

    08 December 2009

    Twinkly rated and commented on this recipe

    5 stars

    DELICIOUS - an instant hit! Very light and not too over-powering at all. Having read other comments I cooked for around an hour and it was perfect. Also, having poured over the icing mix I also poked a few holes with a skewer to let it soak right through. Worked a treat for added moistness and zesty taste, can highly recommend.

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  • Binder photo lucsifer!!!!

    11 December 2009

    lucsifer!!!! commented on this recipe

    I tried this out and it was a delightful family favourite!! Maybe more lemon or more cake i dno xxx

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  • Binder photo lucsifer!!!!

    11 December 2009

    lucsifer!!!! commented on this recipe

    I tried this out and it was a delightful family favourite!! Maybe more lemon or more cake i dno xxx

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  • Binder photo Kerryatter

    08 January 2010

    Kerryatter rated this recipe

    5 stars

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  • Binder photo Ness

    15 January 2010

    Ness rated this recipe

    5 stars

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  • Binder photo lilacstella

    06 February 2010

    lilacstella rated this recipe

    4 stars

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  • Binder photo Charlotte B

    28 March 2010

    Charlotte B rated this recipe

    5 stars

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  • Binder photo Muslingpige

    14 April 2010

    Muslingpige rated and commented on this recipe

    2 stars

    I found it kind of bland - only the "drizzle" was lemony enough for my taste. It was also far to buttery. Will nok make again

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  • Binder photo Lottie

    23 May 2010

    Lottie rated and commented on this recipe

    5 stars

    Easy recipe, beautifully moist and tangy cake. Only needed 60 minutes cooking time. Will definitely make again.

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  • Binder photo GraceW

    23 May 2010

    GraceW rated and commented on this recipe

    4 stars

    Made this for a dinner party, served it with a mixed berry compote and whipped cream. Tasted great but was a little coarse in texture. I had even poked holes on the top to let the lemon drizzle soak in (and added a lot of of drizzle) but it still tasted a little dry. Good thing I had the berry compote and cream to even it out.

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  • Binder photo cakeanyone?

    23 May 2010

    cakeanyone? rated and commented on this recipe

    5 stars

    Absolutely delicious. After reading the comments I put the zest of 4 lemons and the juice of 2 in the cake and the juice of 1 large lemon as the drizzle. Really moist and my husband had thirds and he doesn't like lemons much!

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  • Binder photo rosario

    02 June 2010

    rosario commented on this recipe

    Super cake and a firm favourite. Needs a large cake tin though. I also used coconut when I didn't have ground almonds and it was still good. Keeps well too!

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  • Binder photo sazzy

    07 July 2010

    sazzy rated and commented on this recipe

    5 stars

    Made this cake, but used plain flour by mistake!! Turned out AMAZING, lovely and dense and so moist without needing any extra lemon juice or poking holes in the top. Kept so well too. Am now making another using self raising flour and am awaiting the outcome, I hope it turns out just as nice as it's for my mums birthday!

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  • Binder photo Mooper

    12 July 2010

    Mooper rated and commented on this recipe

    5 stars

    PERFECTION! Made this for a summer picnic and it was devoured. To add further moistness to the sponge, the moment the cake came out the oven, I skewered it with a knife and poured in the juice of half a lemon stirred together with a little icing sugar. doing this all over the cake made is taste incredible.

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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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