Lemon drizzle cake

Lemon drizzle cake

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(1343 ratings)

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Cooking time

Prep: 15 mins Cook: 45 mins

Skill level

Easy

Servings

Cuts into 10 slices

It's difficult not to demolish this classic by Tana Ramsay in just one sitting, so why not make two at once?

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per slice

kcalories
399
protein
5g
carbs
50g
fat
21g
saturates
13g
fibre
1g
sugar
33g
salt
0.3g
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Ingredients

  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 eggs
  • finely grated zest 1 lemon
  • 225g self-raising flour

For the drizzle topping

  • juice 1½ lemons
  • 85g caster sugar

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Method

  1. Heat oven to 180C/fan 160C/gas 4. Beat together 225g softened unsalted butter and 225g caster sugar until pale and creamy, then add 4 eggs, one at a time, slowly mixing through. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.
  2. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. Prick the warm cake all over with a skewer or fork, then pour over the drizzle – the juice will sink in and the sugar will form a lovely, crisp topping. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

Recipe from Good Food magazine, December 2007

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Comments

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franette's picture

Second time of making. First cake was delicious, but some of it flowed onto oven floor. This time I used two-thirds of the mixture in loaf tin, then used the rest of the mix as fairy-cakes cooked afterwards. This fixed the problem.

princessbelle's picture
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Amazing!! Just the right amount of lemon taste. I used granulated sugar and just as nice.

CalWotty's picture
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First time making a cake from scratch and it went really well. Good recipe and easy to make. Rave reviews!

moon22raker's picture

I've made this several times now and it's one of the best - and my daughters make it too. Very delicious

DesiBistro's picture
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Delicious!

catherineoneill20's picture

sensational! cooking time though was a lot longer than suggested. Will make again for sure.

ptwhite2003's picture

Well, it's always nice to see your sponge rise, but not as much as this one did! The suggested size cake tin does need seem adequate for the volume of the mixture, nor for the amount of expansion that occurs. I ended up with an overflowing cake which burned onto the bottom of the oven and I had to abandon the cake before it was cooked to prevent a fire and clear the smoke. Use a bigger tin, people.

kerriannecox's picture
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Very tasty... More tart than I was expecting it to be though

Anisha Mistry Spices's picture

This truly was a delicious cake! I substituted half the butter for 125 grams of natural yoghurt (it's best whipped as it binds better with the remaining ingredients). Why not give it a whirl.

liza_ashley's picture

One of my favourite cakes to bake. Foolproof recipe & delicious. I add a little bit of the lemon juice and the lemon flesh. Zingy & yummy!

missmain90's picture

This cake was so easy to do. I stuck exactly to the ingredients and method and it turned out great, although it did need longer in the oven - about 1hr 15mins in total. Tasted delicious and got loads of compliments.

JimTurnbull's picture
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Went down a storm with my flatmates, who all loved it. Would definitely recommend making two as it goes pretty quickly! Highly recommended and really easy.

Lolalollipops's picture
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Delicious cake, loved by everyone that tries it. My other half regularly requests this cake and it's so easy that I don't mind throwing it together whenever I have some lemons in.

lindylou's childcare's picture

well......the eating was a bit too good, we both enjoyed it and I scoffed a whole cake in a week, so am looking to make another one today. well two ...one for mum and one for me..so good. hope it's as good this time.

lindylou's childcare's picture

mm well I haven't actually eaten it yet...just this second made it took less time than it says in the recipe to cook but then I did make two little cakes ( for my mum) as well as the loaf from the recipe. I was amazed at how much sugar goes into the lemon juice at the end too and that didn't seem the same as my Grandma's lemon drizzle. I'm sure she used icing sugar. Oh well proof is in the eating....

lamm1310's picture

amazing.. highly recommend a try!! worked a treat.

Garfield90's picture
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made this last night using golden caster sugar, I will have to adjust the recipe as there was no lemon flavour in the sponge itself, and also had to add in a whole load more of sugar for the drizzle topping, I think juice of 1 lemon is enough with about 100g of white granulated sugar just to get that extra crunch!

talltone's picture
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The daddy. If I could give this six stars, I would. Every time I've made it (for a different audience!) I get comments of "Oo, I didn't know you could bake! It was lovely!" And it's so easy!

By the way, it never looks quite like the picture; mine tend to rise and split a bit - but all the better for absorbing that drizzle!

TIP: Don't forget to line with one folded sheet - this wll save the drizle running off the side and you get a nice sweet crunch at the edge.

cookerwoman's picture
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What a fantastic cake. The sponge was so light. I did add a more lemon rind to mine. Like others I can't seem to get the crunchy sugary top. Have done it with cake warm & cold, but both times no crunchy topping. Any advice appreciated.

Tinny29's picture
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Easiest cake I've made. Favourite with the family. Always really moist.

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