Lemon drizzle cake

Lemon drizzle cake

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(1308 ratings)

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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

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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ddoyle's picture

I would suggest getting an oven thermometer, sounds like your oven might be too hot

Mia82's picture
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Made this today first time ever making a lemon drizzle and I am so pleased with the result! Had to give it an hour and 5 mins to cook through though and used juice of 2 lemons for the drizzle as suggested.

CAH1945's picture

One big problem with this recipe for me was that the size of tin given 8cm x 21cm - the nearest tin I had to that is 12cm x 21cm which I assumed would be fine. However 30 mins. through the cooking, the cake erupted and the cake mix cascaded down the side on to the floor of the cooker and a depression appeared in the middle of the cake. Up to then it had been rising nicely. I turned the cake around and let it finish cooking at which point, the other side erupted leaving an even bigger depression in the middle, with an overly brown edge on one side. As the temperature of the oven was 180C (not using fan) which was as shown on the recipe - what on earth went wrong!!! This would not have happened if I had been using one of my bigger tins but, even though my tin was slightly bigger than indicated, I end up with one mess of a cake.

thequeenoftoast's picture

I have used this recipe approx 6 times with fantastic results but the last two times I have suffered from the sunken cake in the middle problem ..I haven't changed anything in my ingredients or method..so I'm a bit perplexed as to why . I do bake in a gas fired rayburn and the temperature can be variable ..maybe I need a hotter setting ? ..Oh well will just have ot make more to find out ;-)

Shellaroo's picture

This cake is dead easy! I'm really not a baker but this is the only cake that I bake that turns out well.. I make mine in a deep heart shaped tin and I check with a skewer to make sure it's cooked, amazing taste and so moist !

CuriousGertrude's picture

Great recipe, works every time.

I've also made it using doves farm gluten free self raising flour, substituting 50g for cocoa powder, vegetable oil instead of butter and using oranges instead of lemons. It worked a treat and kept surprisingly well. Next step, substituting the eggs!

corrinamoore's picture
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Made this at the weekend and this is an excellent recipe, however I only had 1lb loaf tin liners and 1lb Loaf tins...... Therefore ended up making two, which actually really suited me as two cakes were are always better than one, and managed to give one as a gift as an Easter present. Would highly recommend this recipe!

imicola's picture
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Not sure why this seems to be one of the highest rated recipes on this website. It was ok, but I have made far better lemon drizzle cakes using other recipes. I agree with many other comments that it is tricky to get the cake to cook thoroughly without the outside getting a bit burnt, even at a lower temperature.

soph3185's picture

Simply amazing! So glad that I found this recipe, I've made it so many times. It never looks anything like the photo but it tastes perfect

hunish's picture
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I baked this cake today. I added cream, lemon curd and some fresh raspberries and It came out wonderfully. Very quick and straight forward. Definitely recommend this recipe!!!

GGMa19's picture

I have made this cake twice now ,success both time ,the family loved it .the only change I made ,was to use a square 8 in tin , it makes 16 very good sized pieces , served with fresh raspberries and cream a very easy dessert .

Coliz's picture
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Made this today and very nice but the other lemon drizzle cake with the ground almonds that used to be on this site did have the edge but can no longer find it.

vickiloulou's picture

I baked this cake today but unfortunately there is a big hole in the middle where it hasn't cooked properly. I should have read comments first! Would bake it again as tastes delicious but definitely needs a lot longer in the oven.

Jim Craise's picture
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Easy to make oven type and temperature adjust for yours. Can use lime too but a bit shall we say sharp !!!!

llipparoni's picture

Nice recipe - although it took an extra 15 minutes to cook through the middle. I added some desicated coconut as well .... which was really lovely with it. Also it did take the rind and juice of 2 lemons.

princesspuppet's picture

I added some lemon liquor to mine, as a treat for my parents. Needless to say, leftovers are non-existent.

Tilly Anne's picture

Really good recipe, I usually make a smaller loaf and 6 cupcakes. Have also made this using gluten free self-raising flour and found the recipe worked very well in this way too, though I did add a splash of soya milk as well. Highly recommend!

silindi's picture

A good one, easy to make and tastes yummy. It baked 45 mins. A bit of modifications: I used only 3 eggs and reduced the sugar to 150g, plus I added some extra lemon juice to the cake.
It's super easy. Will defo save you from last minute cooking panic in case unexpected guests show up :)

bexdot's picture
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Definitely turn the oven down and cook for longer. I read these other comments too late but the cake was saved by tin foil and a low heat for an extra 45 minutes. Looked a bit crusty on the edge but underneath was delicious.

HanVonWolf's picture

This has quickly become my go to cake! So easy to make but with great results. Have made it with oranges too. Only suggestion would be to use 1 & a bit lemons of zest and a good 2 lemons' worth of juice. 5 stars :-)

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