Lemon drizzle cake

Lemon drizzle cake

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(1463 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

  • kcal399
  • fat21g
  • saturates13g
  • carbs50g
  • sugars33g
  • fibre1g
  • protein5g
  • salt0.3g
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Ingredients

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

    Egg

    egg

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

  • finely grated zest 1 lemon
    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

    Lemon

    le-mon

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

  • 85g caster sugar

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.

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Comments, questions and tips

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ZahraLondon
27th Oct, 2016
5.05
This is my favourite cake recipe ever! Always goes down a treat. Agree with the others, takes about an hour in the oven. I tend to 'double drizzle' - so the lemon & caster sugar mix to soak into the cake then finished with lemon & icing sugar mix zig-zagged across the cake to make it look prettier.
Janepj
26th Oct, 2016
3.8
Agree with comments re cooking time - takes much longer, definitely need extra lemon and I am now using icing sugar for the topping as c sugar so far failed to produce white crunch
Tillbridge
3rd Oct, 2016
There was no mention of warming the lemon juice and sugar to make the drizzle! My cake is sort of grey now where I poured the lemon juice and sugar over it!
zchatc8
10th Sep, 2016
agree with previous comments that it needs to be baked for much longer than suggested - took 1 hour 5 mins in a fan oven at 160, otherwise middle of the cake isnt cooked
amdramqueen133's picture
amdramqueen133
4th Sep, 2016
This is gorgeous! My nephew came back for a second slice.
suses22's picture
suses22
27th Aug, 2016
Great recipe, made this cake numerous times now and always turns out perfectly, and most importantly the OH loves it!
acjacobs
26th Aug, 2016
5.05
Made this a few times now and it's always turned out perfectly. Agree with others though: 2 lemons!
damdoum
22nd Aug, 2016
5.05
I can't count the times I've made this, and it's always, always a hit! easy to make and light and yummy!
allielovetocook
12th Aug, 2016
5.05
Absolutely scrumptious cake! Used a 2lb loaf tin, which was the perfect size. Also used the zest of two lemons (they were medium-sized) in the cake and their juice in the drizzle. Mixed the sugar / juice together right at the last minute before drenching the cake with it, then added a light sprinkle of extra sugar on the top and it made a lovely crisp, sweet layer. I have made this cake before using butter, but this time I tried using Stork with butter and have to say the end result is a lighter cake with a better lemon flavour than when I used butter alone. Will be using the Stork option again, for sure.
Loobyk11
24th Jul, 2016
Lovely cake but make sure you use a bigger loaf tin than the 8 X 21!! Much too small... Cake batter all over my oven!

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jule955
4th May, 2016
Hi L.J, I usually do that with my lemon drizzle - bake it in two round tins, drizzle both cakes and sandwich them with icing. I use the icing recipe from the link below. It makes enough to ice the top of the cake as well, but not quite enough to do the sides too. Everybody so far has loved it, but I'd be careful not to use too much of it; I drizzle my cakes a lot more than the Good Food recipe suggests, so the sweetness of the icing really balances out the sharpness of the lemon. But it might make the whole thing too sweet if you go with the original cake recipe. http://www.hippopotamousse.com/2013/07/triple-lemon-drizzle-birthday-cake.html
genty01
27th May, 2015
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
27th May, 2015
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
18th Sep, 2014
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
goodfoodteam
26th Nov, 2014
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
6th Sep, 2014
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
goodfoodteam
16th Sep, 2014
Hi there, thanks for your question, there is no need to melt the sugar, just mix with the lemon juice. Thanks.
goodfoodteam's picture
goodfoodteam
11th Sep, 2014
Flour is always plain unless otherwise stated, this will be why the cake sank in the middle.
mellymak's picture
mellymak
1st Sep, 2014
3.8
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?
bardez
7th May, 2016
5.05
Recipe says "225g self-raising flour"

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Pumpkineater84
25th Aug, 2015
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
25th Aug, 2015
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
8th Feb, 2015
5.05
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
11th Nov, 2014
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
28th Oct, 2014
5.05
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
27th Oct, 2014
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
9th Jul, 2014
One lemon = 3 tablespoons if you don't have any lemon just add I bit of the juice to the mix
dhanisha_j
3rd Jun, 2014
5.05
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
21st Apr, 2014
I add lemon liquor to mine to give it a real kick.
amatuercakes
29th Nov, 2013
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.

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