Lemon drizzle cake

Lemon drizzle cake

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(1366 ratings)

By

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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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jayne b's picture
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This is a lovely cake, i used two small bread tins to bake the cake mix
was planning on putting one in the freezer, but it never made it, my family enjoyed it, and the 3 lads took it home with them,

DiBbels's picture

Living in Italy I made this for our Italian neighbours who loved it and now want the recipe. A firm favourite of ours it keeps moist and lasts for days ......if the neighbours don't visit!

MoniXXX's picture

I tried this yesterday. Used two loaf tins and used only 50g sugar and juice of one lemon for the topping. Great feedback from all those who had a bit!

Jules1909's picture
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My favourite, so easy to make and yummy!

trumpet649's picture

Great recipe made it over and over without failure.

aimbby's picture
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Truly scrumptious! Has become a favourite in our house

sarahgooding's picture

Excellent tasting cake. Far too much mixture for my loaf tin and took much longer to cook than 50mins at 160fan. More like 1hr 10. Tasted great though so will just use less mixture and make some cupcakes on the side next time!

julieigg1962's picture
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Love this cake. Such a simple recipe and so tasty. Made this lots of times and every time it comes out perfect.

muesli1's picture
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Made this for the first time today and it came out perfectly, which is saying a lot for me!
Deliciously moist and lemony.
I had it on 160 for fan forced and cooked for about an hour.

vicksfizzy's picture
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Make this one quite a bit with my 3 year old - great recipe and utterly easy to make. Delicious, light and fluffy cake even with a toddler mixing and mixing!

shazibap's picture
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This is absolutely delightful! I made the recipe exact except using the rind of an extra lemon and some juice of it, I then baked in two circular 20" cake tins only took 25mins :-) and was so light and fluffy definitely would recommend

ash4711's picture
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I can't remember exactly how many times I have made this cake - but I reckon 40 at least. This has always come out perfectly, although the first time I made it there was far too much mixture for my 2 lb loaf tin, so I reduced the recipe to 170g of flour, butter, sugar, and 3 eggs instead of four. I also peel the lemons instead of zesting, and then mix in the food processor with the sugar to make it more lemony. The rest of the mixture is just added to the food processor and its perfect every time. I tried Mary Berry's recipe three times, but although it tastes nice it sags in the middle - no such problems with Tana's recipe though.

Essexhels's picture
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I just made this cake and it has come out perfectly. I reduced the amount of sugar slightly, substituted 25g of the butter for buttermilk and used 2 lemons and granulated sugar for the crust. It took about 10 mins longer than stated as others have said but it looks and smells amazing. Waiting for daughter to get in to sample it

roydear's picture

I hope this is nice as I am still waiting for it finish cooking. It has been in the oven for over an hour so far. Fingers crossed.

hcupcake19's picture

I've made this quite a few times now and it's a fantastic recipe! My friends and family love it. The only thing I have to change is the cooking time, as it usually takes just over an hour in my fan oven at 160 degrees.

troach's picture

I've made this several times now & for different people. Everyone always compliments me on it. I do like a strong lemon cake so I also add in the juice of 1 lemon to the cake mix. Delicious!!! Amazing cake & surprisingly easy to make

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.

kerriannecox's picture
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Very zingy, is there any way I can substitute the butter for sour cream?

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!

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