Lemon drizzle cake

Lemon drizzle cake

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(1439 ratings)

Prep: 15 mins Cook: 45 mins


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



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

  • finely grated zest 1 lemon



    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



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

  • 85g caster sugar


  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 (1752)

Lowri Thomas's picture

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

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

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

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

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

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!

claire_bear89's picture

This is currently still in the oven after 50 minutes, think it will take another 10 minutes more. Batter tasted great when I licked the bowl though! For all those that found they had too much mix for the tin a 2lb tin works perfectly.

SharonBirt's picture

This cake is still in the oven so I can't rate it yet, but tbh I'm not expecting great results as the tin quoted is far too small, such a shame as a have two small loaf tins I could have divided mixture into, but didn't as it didn't state it on recipe!!! Such a shame as for the past half an hour have been scraping excess off the bottom of oven!
Use a big loaf tin or two small ones!!

hazelsk89's picture

Good recipe. Put only three eggs in as I didn't have four and it rose quite a lot (which is rare for gluten free cakes). Used Dove's Farm gluten free self raising but otherwise kept it the same (sans that egg). It's moist, light and very lemony. Will be making again!

Helen Holden7's picture

I have made this lots of times and after today's baking was admired and devoured I thought I should really add my glowing comments. This cake is simple, fantastic and everyone loves it every time I make it. One tip though, don't make the drizzle until you're just about to pour it on. The sugar doesn't dissolve too much then and gives a lovely crunchy coating on the top. Have a go, its fantastic!

nininog's picture

I thought this recipe had far too much butter in! That's all I can taste. I made them in muffin cases as I didn't have a cake tin

sallyk's picture

No problem with the cake erupting as per some comments but it did take a long time to cook, and had to cover with foil for the last ten mins or so or it would have been too dark. I normally use the Jaffa Drizzle recipe (with lemon and no chocolate) but have had problems with it sinking in the middle, so this will be the one for me from now on. Looks fab!

amul's picture

I wish our beloved cookery writers would define what they mean by 'eggs'. When I was in school we were told that 'The Egg' in a recipe should weigh 2 ounces, unless otherwise stated. That's a rule that seems to have sailed with Noah.
Now we have Small Eggs, Medium Eggs, Large Eggs and now Extra Large Eggs! I think it is upsetting quite a few of us home bakers. Ingredients and energy costs are too expensive to have half the recipe running around the bottom of the oven. Rant Over.


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