Lemon drizzle cake

Lemon drizzle cake

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(1301 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

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

Comments, questions and tips

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Comments

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helenpeers's picture

Went down very well at a cricket tea yesterday. Took 55 mins to 1 hour though in loaf tin. Covered with foil as was getting crusty on edges and still liquid in middle after 45 mins. Didn't feel there was enough 'drizzle' so made more. Sugar didn't crystallise but cake was really moist and moorish.

mellymak's picture
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The cake was absolutely delicious but it was still a bit uncooked in the middle and sagged. The drizzle also soaked right through into the cake rather than forming a layer on top, as per the pic.

Having said all that, I can't fault the flavour and will try it again.

wrightyboy's picture

This is the third time I have made this cake with no problems. Not sure if this is skill or blind luck from the comments posted! It never looks like the one on the picture mind, always splits in the middle. That said once it cools it seems to fall slightly so less pronounced.
I cook these at 160 fan and find they have needed another 10 mins (55 min to 1 hour total)
The top does seem a little dark around the edges but it's not burnt, just a nice crust.
Overall I would recommend this lemon drizzle cake as it's very moreish!!
Could be my oven temp is fairly accurate whereas others a bit out of calibration?

Mrs Chris's picture

Never had trouble with a BBC recipe before, and was wary when I saw the impossible size for a loaf tin. 8 cm x 21 cm is around 3 inches by 8 inches. Been in my oven well over an hour (always use oven thermometer so temperature is not the problem) and it is very dark on top and still liquid inside.

beth_tayler's picture

I had the same trouble with temperature and timings. At 45mins it was brown on the outside, runny in the middle. I followed the advice about covering it with foil for the last 15mins, also turned the temperature down a bit and it turned out fine. Thanks!

Millymollymoo's picture
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How can you go wrong with this yummy scrummy lemon drizzle! It's become a family favourite. Fantastic with a cup of tea!

jodietaber's picture
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Very nice lemon cake, however took just over an hour in my fan oven to cook through - had to cover in foil for final 15 mins to avoid it burning (was still quite dark but didn't affect flavour). I used all of the two lemons in this recipe, juice and rind, so it was lovely and lemony!

sulkybumblebee's picture
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I've made this cake twice in two days. Yesterdays's was absolutely fantastic, followed the temperatures and timings and it was perfect but my loaf tin was completely full and the syrup poured onto the work surface. Today I used a bigger tin and it looked brown on the top but when I inserted the skewer the cake immediately flopped in the middle. Gutted but at least the syrup isn't on the table. Strange thing baking.

goodeatin84's picture
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I am on my second attempt of the day and I really wish I'd read the reviews... The first attempt was raw in the middle and burnt on the outside, with about ten minutes until the end. For the second attempt, I lowered the oven temperature (which I have never had any trouble with before) to 170. It is still raw, although less so and is getting very dark on the outside... It has been in nearly an hour. I am very disappointed.

Jennal9's picture

Made four lemon drizzle cakes on Friday absolutely no problem, did leave my fan over up on the higher temperature as it's a bit temperamental! Tasted lovely and went down a treat!

Just Jan not Jane's picture

I'm just curious as to what a couple of items are in your recipes. What is caster sugar and dessicated coconut?? I'm from North Carolina in the US and I don't think I've ever heard those terms before. There was a flour besides self rising that one of them calls for, also. Thanks in advance for your help!!!

cookingcaz's picture

Hi Jan. Caster sugar is like your superfine sugar, not powdered sugar. It is a finer crystal than regular sugar. Dessiccated coconut I have never seen in the USA but you could whizz some shredded coconut in a processor but our dessicated coconut is not sweetened. Your all purpose flour would be fine for this recipe. We have 2 types of flour for baking in the UK. If a recipe says plain flour you must use a raising agent like baking powder. Hope that helps!

misslinakaro's picture
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The recipe seems to be a little hit and miss (didn't work the first time but worked afterwards) so I found it works but the butter has to be fridge cold... Which then makes it difficult to work with so soften it before by putting in a plastic bag/cling film and bashing with a rolling pin until soft! I also had to bake it for longer than the stated time.

Katiegeorga's picture

Absolutely fab recipe! I used 2 round cake cases instead of a loaf tin and it worked fine. I also made a lemon buttercream for the middle and lemon icing for the top (using icing sugar, lemon and water) with some grated lemon on top! Great recipe! Perfect for my brothers birthday cake! Thankyou!

KWHW's picture

Just made lemon drizzle cake still in oven after 50 mins still soggy in the middle! used have used Mary Berry's

thequeenoftoast's picture

I made this numerous times without any problems and it produced a great lemon drizzle loaf . I usually use icing sugar instead of caster sugar for the drizzle . However , I have started to experience similar problems with the mix erupting over the sides of the tin and then burning around the edges and being soggy in the middle - all this despite not having changed the recipe . I have tried out different rescues and the only one that seems to work is substituting self raising for plain flour and adding a teaspoon of baking powder ..no idea why this works or why the problem occurred but hurray ! At least I now have nice lemon drizzle loaves again !

happyliar's picture
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So easy and very delicious. Made it just for myself from half the batter (however, I put a lot less sugar in, just a couple of tablespoons) and it was so delicious, I had to stop myself from eating in one sitting! Will definitely be making again.

angie120's picture

Wow first time I made this cake it was gone in seconds. Now I make it in a round cake tin. I have to make it every week.

Sasskins's picture
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Went brilliant first time and I'd never made one before. Thank you.

kdoy2's picture
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I've just made this cake and it's still in the oven at 160 degrees fan oven - so far for 1hr and it's still wet in the middle :/ I didn't have any caster sugar, so used plain white sugar for the cake and am using icing sugar with the lemon juice for the top, when it's eventually ready. I'm hoping it's going to be worth the wait! :)

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