Lemon drizzle cake

Lemon drizzle cake

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(1458 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 (1764)

Class 142's picture

Very nice tasting cake! Went down a treat for all the family after our meal.

chloe2007's picture

Just made this cake and i'm so happy with the outcome! Perfect sponge and it is delicious! After reading some of the comments on here about tins, i decided to use the same tin i would normally use to make a cheesecake and it was perfect! I added extra lemon juice for the topping to give it that extra zing! I will definitely use this recipe again- especially as the cake as nearly been eaten by family already!

jenniferhillman's picture

This was really easy to make and quite delicious. I followed the instructions but found at 160 it slightly burnt round the edges. 2nd attempt turned temperature down to 140 (fan) for 50 mins came out perfect. Will definitely make again.

robinmckenzie2@gmail.com's picture

Top tip: get an over thermometer.

The dial on your oven (astoundingly!) almost never tells you the correct temperature. Invest in a decent (£10-£15) oven thermometer, and you can bake with confidence.

It's almost criminal (in my mind, at least) that oven manufacturers are able to produce ovens that are so wildly inaccurate in their temperature dials. Revolution, I say!

But seriously, every serious cook / baker has an over thermometer, so come join the illuminati :)

katyr24's picture

Delicious! I often make cakes that don't turn out so good... But this was a winner!

Najaah Salam 786's picture

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

Super tasty

Terri10's picture

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

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!


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