Menu
Lemon drizzle cake

Lemon drizzle cake

  • 1
  • 2
  • 3
  • 4
  • 5
(1398 ratings)

Prep: 15 mins Cook: 45 mins

Easy

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

  • Freezable

Nutrition per slice

  • kcalories399
  • fat21g
  • saturates13g
  • carbs50g
  • sugars33g
  • fibre1g
  • protein5g
  • salt0.3g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 egg

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • finely grated zest 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 225g self-raising flour

For the drizzle topping

  • juice 1½ lemons

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 85g caster sugar

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (1720)

Najaah Salam 786's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Love this recipe. Made it for friends and it turned out amazing. I added a bit of Vanilla to the batter as well because I thought the mix tasted a bit too strong of lemon but the taste was fantastic. I also put the cake in a bundt cake tin instead of a loaf tin. The cake came out so soft and fluffy and went down really well with friends and family.

Rosina M's picture

What size tin did you use and would I cook for same length of time.

suelang10's picture

Oh dear, oh dear, oh dear...... The heaviest cake I've ever made, not good. Back to Mary Berry next time.

Keiichiban's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Super tasty

Terri10's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have made this so many times now and it always turns out fab. I normally have to cook it an extra 10 mins but am often asked for to make it again.

jayred1's picture

i have made this a few times now and i am always happy how it turns out.

it is also good to make this recipe as cup cakes but i would recomend halfing it for the cup cakes as it makes a lot.

wellerj's picture

At last I've made a lemon drizzle cake that hasn't sunk in the middle !! I kept trying Mary Berrys recipe but after 4 attempts I decided it was time to try a different one. I used a 2lb loaf tin because that's all I had and it was perfect. I had my Fan oven at 170 by mistake so it did only take about 45 mins. and I covered it in foil for the last 10 mins. Think I will try granulated sugar or Icing sugar for the topping next time as mine all soaked in so didn't look like the photo but still tasted fantastic. Im now a Tana Ramsay convert sorry Mary B.

Lowri Thomas's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this cake this afternoon and it is absolutely perfect! Lemon drizzle is my all time favourite cake but I've never made one before today. I did use a larger tin than the one suggested - mine is 18 x 23 inch and seems to be ideal for the amount of mixture. The cake took an hour to cook. The sponge is deliciously light and airy and the balance of lemon/sugar is just right for my taste. It won't last longer than 24 hours in this house and I will be making another ASAP!

zobo77's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I used up all my flour and sugar, but it was worth it! I had to use icing sugar instead of granulated for the drizzle, but it was still very nice!

fiestapower05's picture

Made this cake today for the wife and it was gorgeous absolutely spot on. Got to make another one next week now lol
Dave R. Bolton.

home bakes's picture

I've used this recipe many times and would fully recommend it!
I mix it by hand with a wooden spoon and it does exactly as the recipe says. The only change I make is in the topping. I use the juice of two lemons and add icing sugar instead of caster and reserve some to make into a thicker icing for the top. My family love it!

Star baker's picture
  • 1
  • 2
  • 3
  • 4
  • 5

this is my second time ans it's in the oven! I made it last year and it was YUMMY! This one is for a party! I would recommend it.

lem0ndrizzle's picture

Baked this today but replaced lemons with 3 small Kabosu fruits (a little like lime). Grated zest of 2 Kabosu and used juice of 3. Used 28 cm x 11 cm tin, and icing sugar for the drizzle (and heated like a syrup). The cake is delicious, moist, not too sweet... the size of the tin was perfect.

beverly_road's picture

Dreadful. It's probably an okay recipe, but as others have said the size of the tins recommended is completely wrong. Will be spending the rest of the day scraping burnt cake mixture from the bottom of my oven. And what a waste of mixture. Thanks for nothing.

heidiwoodham's picture

I used the size loaf tin stated in the recipe but I'm watching it overflow in the oven and wish id used a bigger one - perhaps it's my new Kitchenaid mixer which mixed it super light!

ChefKittyKibbles's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made this last night and I'm not disappointed!
The only changes that I made were that I used lactose free butter (I'm lactose intolerant) and I added some vanilla to the batter. I made sure to pick out the largest lemon I could find for the zest and it was a smart move. Using a silicon loaf pan, the baking time was cut down to about 30 minutes.
All I can say is that the cake didn't last long at all! As soon as it cooled down, it was devoured by everyone in the family. It had a delicious strong lemon flavor that was light and refreshing. I am definitely keeping this as my go-to lemon cake recipe!

cmsullivan's picture

I've made this three times in total, and each time its turned out brilliantly (and I really am a novice in the kitchen). I've also tried replacing the lemons with limes (2 limes for every lemon), and this also made for an absolutely delicious cake.

Mad about food's picture

Just made this.It looks lovely!I can't wait to try it.It rose a lot in the oven so when I put the glaze on it rolled off.But still looks good.

asmyth664's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is my go-to menon drizzle recipe and tastes delicious. Only thing to say would be I always have to add about 20 mins to the quoted timings in the loaf tin I use to make sure it cooks all the way through.

sks1994's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This is the BEST lemon drizzle cake recipe ever. Made it for my group at uni and everyone loved it. Had to stop myself from devouring it alone. Instructions are simple enough but the mix made loads of cake for me...may just have been using the wrong size tins but I'm not complaining!

Pages

Questions (19)

L.J's picture

hello!
does anyone have any idea about icing this? if i wanted to make it in to more of a birthday cake, i want to add on the glaze, but then would i ice over the top - any help would be greatly apprecaite.....i am WAY out of my depth!!!!! x

genty01's picture

How do you freeze this? Should I put the drizzle on when I defrost it or does that freeze OK as well? Thank you

genty01's picture

I want to make two of these and freeze them for a party. Do I freeze without the drizzle or will the drizzle freeze OK as well? Thanks.

demri1's picture

Stupid question, but if I'm planning on doubling the size, can I use a round cake tin instead of a loaf tin?

goodfoodteam's picture

Hi there, thanks for your question. When altering the quantities of a cake there is no excat formula for scaling up tin size or cooking time. For best results, make two loaf cakes instead. 

millid02's picture

Hi all I just made this cake again but this time I melted sugar with lemon juice for topping.
I think this may have been wrong as it didn't form a crust. What do others do regarding this. Many thanks in anticipation. Christine

goodfoodteam's picture

Hi there, thanks for your question, there is no need to melt the sugar, just mix with the lemon juice. Thanks.

goodfoodteam's picture

Flour is always plain unless otherwise stated, this will be why the cake sank in the middle.

mellymak's picture
  • 1
  • 2
  • 3
  • 4
  • 5

The recipe doesn't specify whether or not we must use self-raising flour, but I did. In SA, normally the recipes do specify this, maybe its a UK thing that this is just assumed. Was I supposed to use self-raising? I also added 5ml of baking powder.

The cake was delicious but the middle of the cake was not cooked and it sank in the middle. I did test the cake and the skewer seemed shiney rather than wet. I wasn't sure if it still needed to be cooked further so I waited an extra 10mins. I was nervous to leave it any longer as it was going very dark on the outside. Did this happen because I used to much raising agent?

Nightbaker's picture

Make sure you whisk the butter/marg, sugar and eggs well. Don't forget to sift in the self raising flour before folding in to the mix. Bake in the middle of the oven for 45min at 160 fan. Check with skewer in the middle of the cake at 40min. If it sticks it aint ready. As soon as it doesn't stick it's ready.

angie120's picture

Add I bit of cornflour to the lemon and sugar. This will thicken it

claramac3009's picture

Great cake to make though my drizzle doesn't 'frost' like the picture shows. Anyone know why?

goodfoodteam's picture

The drizzle should frost, make sure you are using the correct sugar, and ice the cake when it is still warm but not too hot, thanks.

claramac3009's picture

Ahhhh - may be its because its too hot when I ice it. Will try later. Thanks!

C Glasgow's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I made the mixture in my Kitchen Aid. The cake turned out darker on the outside than the picture and split at the top - is my oven too hot? I used a silicone loaf tin - would this affect the result? I applied the drizzle but the result was a pretty wet dense madeira type cake. It's in the bin...

goodfoodteam's picture

Hi Claire. It does sound like your oven may be a little too hot, check the temperature with an oven thermometer and take a look at our cake tips here for more details: http://www.bbcgoodfood.com/howto/guide/how-make-cake-top-10-problems-fixed Thanks.

colleen48's picture

I'm really confused - there was a totally different recipe for lemon drizzle cake that I had saved in my favourites - it had ground almonds in it. I signed it today to look through my favourites to find that my real favourite lemon drizzle cake has been replaced by this one! And the one I wanted is nowhere to be found on this site! Cany anyone tell me why this happens?

zzze's picture

How is the drizzle made and applied to form a crispy frosting?

goodfoodteam's picture

Hi there, as the drizzle cools the sugar hardens and creates a crisp, glazed topping, thanks.

Tips (23)

vembley's picture

Use a large tin. I made this cake for the second time, and forgot that the tin is too small. Whilst it it lovely, the dimension of the tin are clearly wrong. Perhaps they should be inches not centimetres? The cake is lovely, but I would recommend checking the cake 10 or 15 minutes before the end as you may want to cover it in foil to stop the top browning too much. Even though I used a larger tin, the cake rose well over the top which then makes it tricky to pour the lemon and sugar mix over to. Lovely recipe, just needs to be in a bigger tin!

dazhuntley's picture

My advice, for what it's worth; Use LARGE eggs. For the drizzle, do 3 lemons with 120g sugar, punch 2 dozen holes deep into the cake with your skewer. Don't focus on the 'topping' focus on getting as much of that juice down the holes as possible. The topping comes from what won't go down. Moist, juicy, heavenly cake every time.

alexandervchan's picture

Delicious, just use a bigger tin...

Hilarygypsy's picture

Delicious every time - really soak the cake with drizzle, made with granulated for extra crunch! I make a separate topping with icing sugar and more lemon juice, mixed to a thick pouring consistency to spread over cake when cool, on a rack, and allow to gently pour down sides. Have also mixed lemon juice with lime juice. First cake to go at the Macmillan coffee morning!

Pumpkineater84's picture

Ignore my last tip just tried and its gorgeous only thing I would do differently next time I would make another 1/3 of the drizzle topping and make holes ever so slightly larger so drizzle distributes deeper into the cake this is really good recipe

Pumpkineater84's picture

Also just thought I bet this would be gorgeous with limoncello in mix or mixed with some of the topping? And might try this again substituting the lemons with grapefruit it could be gross but might be nice

Pumpkineater84's picture

Whatever size tin you use good to always put the tin on a baking sheet or traybake tin I have had dreaded overspill of cake mix in oven before and it takes forever to clean oven never again! Cake took 65 mins in my oven at 160 fan after 50 mins covered with foil and re checked every 5mins looks great loing forward to trying it when it cools down

vicki_mh's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I've adapted this for a lemony sandwich. Add 2tsp of baking powder to the batter then split between 2 20cm sandwich tins. I also always use the zest of 2 lemons in mine for a stronger lemon taste. Sandwich with whipped up mascarpone (or cream if you prefer) and lemon curd, and pour over the lemon/sugar mix as usual.

Nightbaker's picture

Made this cake several times and never failed. Just soaked last one in lemon liqueur, not tried it yet. I use loaf tin liners from Morrison's, no messing around greasing or cutting up baking paper etc

love.orange123's picture
  • 1
  • 2
  • 3
  • 4
  • 5

So simple and yet such a lovely treat. :)

I don't have a scale so I was forced to use cup measurements. For the cake you can use 1 cup of butter, 1 cup of sugar and 2 cups of flour, 4 eggs and the zest of two lemons (I love a strong lemony taste!)

Nightbaker's picture

Bake 2 cakes in 21cm x 10cm loaf tins. Same instructions as per with the following changes - mix is for 2 cakes: 300gm baking marg, 250gm caster sugar, 3 eggs, 300gm self raising flour, rind from 2 lemons and juice from half lemon. 160c fan assisted. 45 - 50 mins, test with skewer. Cakes have always split but no problem. Add juice from lemons to caster sugar for moist drizzle or icing sugar for crisp topping. Never fails.

angie120's picture

One lemon = 3 tablespoons if you don't have any lemon just add I bit of the juice to the mix

dhanisha_j's picture
  • 1
  • 2
  • 3
  • 4
  • 5

After reading the reviews I attempted to make this last night. It was the easiest recipe to follow and the cake turned out PERFECT! The sponge was so soft and moist, it went down like a treat. I made a few changes:
* Bakes in a 9inch round tin
* Put 1 and 3/4 of lemon zest in the cake mix
* Used 1/4 to cover the top of the cake for decoration
* Put 1/2 lemon juice into the mix.
* Baked at 160 fan for 40 minutes
* Poured the lemon syrup on the cake whilst it was hot.

Definitely a winner!!!

princesspuppet's picture

I add lemon liquor to mine to give it a real kick.

amatuercakes's picture

Used lemon juice from a bottle instead of lemons! Didn't add lemon into the actual cake mix, aside from a little lemon juice (again from the bottle). Use fresh lemons if you can, but my version was still a hit. (Must say I guestimated the amount of lemon juice for the drizzle). Sponge was absolutely gorgeous. Used a standard cake tin instead of the loaf tin, didn't find any problems wih this. I did find however that the lemon mix didn't seep into the cake. But overall very good recipe, and I'll definitely make it again.

alissajrobinson's picture

I baked this in a cake pan rather than a loaf tin, then double glazed it. I let the first glaze sink into the hot cake completely, then once it was cooled, I combined 3 tbsp icing sugar with the juice of 1/2 lemon and spread the icing over the top. It looked and tasted delicious - and not overly sweet like I feared it might.

hazelmcn's picture

Pour lemon/sugar mixture on the loaf when it is hot - mine really crisped up that way. And as others say - add a little extra rind and juice!

Ponderer's picture

Since 1 and 1/2 lemons are used for the drizzle I add the other half lemons juice to the cake mix. Both times I've cooked this it's won approval from others. Stayed moist for a few days aswell. Also took a tip from elsewhere and used demerara for the drizzle.

Purpleyoga's picture

Image this with poppy seeds and 2 lemons as per comments below. Delicious

Pages

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.