Lemon drizzle cake
By Tana Ramsay
Cooking time
Prep: 15 mins Cook: 45 minsSkill level
EasyServings
Cuts into 10 slicesIt'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 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
- 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.
- 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
Comments
Any way to sort comments now I have signed up - i.e. date order?
Not easily visible and if not possible, lame.
This is a very easy sponge cake mix - with lemon. I followed it to a tee but added the zest of 2 lemons & juice - simply because 1 is nothing.
Turned out perfect. No crispy top though. To rectify I just mixed a bit of icing sugar with water & brushed over the top once the cake had cooled.
In future I will put a 3rd less sugar in the mix & drizzle. IMO it is excessively sweet at these quantities.
Reduce sugar in mix & drizzle by a third - once cooled a desert spoon of icing sugar & a touch of water to make a paste - brush over top & you have a cake that resembles the pic.
Hope this helps.