Lemon drizzle cake

Lemon drizzle cake

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(1462 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, questions and tips

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12th Jul, 2016
Made this cake about six times, delicious cake, such an easy recipe
suses22's picture
30th Jun, 2016
Fabulous moist cake, so easy to make, and the other half and the neighbours love it
12th Jun, 2016
I'm about to make this for the second time. First time it turned out great although I'm not a fan of so much sugar on the top, think I'll just make the holes, squeeze lemon over and sprinkle with a little sugar, instead of mixing and pouring.
9th Jun, 2016
Just made this and it looks great, however like many others I had to cook it for a lot longer than 40 mins, mine took about an hour, I guess it's because a loaf tin is very deep. I just put some foil over the top for the extra 20 mins to stop the top burning. I used less sugar for the drizzle, about 70g, makes no difference to the crunch and I like to cut calories where I can!
4th Jun, 2016
I made this cake & it turned out lovely, i put exrta lemon in mine & to make the drizzle heat a little lemon juice in a pan & put sugar into it then leave it to cool down a little then pour over the cake. I line my cake tins with cake tin liners. I get them from the poundshop you get about 25. You can get loaf tin liners & cake tin liners.
riskyangie's picture
2nd Jun, 2016
Hi, I'm new to baking (very new), so would appreciate your advice please. I've bought the tins that have the latch on them and come apart... They are apparently non-stick. Recipes say grease with paper. Now, unless I am an expert in paper folding, they come out looking all concertinered around the edges!? Do I just grease the sides or do I learned the paper folding and cutting mystical art ! Thankful for any advice! Cheers Angela
19th Jun, 2016
Lining tins is a pain. If I were you, I would invest in some non-stick kits for your tin size. You can buy easily from amazon for example. If not, you can buy rounds for the bottom only - already cut. In order to do the sides, you need to cut a length of baking or greaseproof paper just slightly bigger that the circumference of the tin -put the tin on its side and roll it on the paper for a rough idea or measure with a tape measure. Put the cut paper strip in - it will overlap a bit. Just attach a clothes peg on the overlap while you fill with the mixture. REMOVE the clothes peg before baking!!! ( Make sure there are no gaps between the circle and the strip!) Hope this helps! Jenny
4th Jun, 2016
Hi riskyangie, heres a answer to your question, I line my cake tins with cake tin liners. I get them for the poundshop you get about 25. You can get loaf tin liners & cake tin liners. Hope thats useful to you.
20th May, 2016
Lovely light cake from this recipe. I made three for our church fair, but the second one collapsed as I cooked it as instructed for 50 mins. Skewer was coming out clean, but the middle was still soggy. The other two were successful because I cooked them for about 75mins. My husband was happy though, as I cut around the soggy bits and he got to eat it (So did I) Scrumptious!
ameliacooks's picture
17th May, 2016
Wow my first attempt at making a lemon drizzle cake and it went down really well with all my family! I took the advice from the comment below and added in the additional juice from half a lemon into the cake mix for extra lemon-y-ness!! The cake is huge!!


11th Nov, 2014
Make sure you whisk the butter/marg, sugar and eggs well. Don't forget to sift in the self raising flour before folding in to the mix. Bake in the middle of the oven for 45min at 160 fan. Check with skewer in the middle of the cake at 40min. If it sticks it aint ready. As soon as it doesn't stick it's ready.
9th Jul, 2014
Add I bit of cornflour to the lemon and sugar. This will thicken it
8th Jun, 2014
Great cake to make though my drizzle doesn't 'frost' like the picture shows. Anyone know why?
goodfoodteam's picture
12th Jun, 2014
The drizzle should frost, make sure you are using the correct sugar, and ice the cake when it is still warm but not too hot, thanks.
13th Jun, 2014
Ahhhh - may be its because its too hot when I ice it. Will try later. Thanks!
C Glasgow
23rd May, 2014
I made the mixture in my Kitchen Aid. The cake turned out darker on the outside than the picture and split at the top - is my oven too hot? I used a silicone loaf tin - would this affect the result? I applied the drizzle but the result was a pretty wet dense madeira type cake. It's in the bin...
goodfoodteam's picture
2nd Jun, 2014
Hi Claire. It does sound like your oven may be a little too hot, check the temperature with an oven thermometer and take a look at our cake tips here for more details: http://www.bbcgoodfood.com/howto/guide/how-make-cake-top-10-problems-fixed Thanks.
10th Apr, 2014
I'm really confused - there was a totally different recipe for lemon drizzle cake that I had saved in my favourites - it had ground almonds in it. I signed it today to look through my favourites to find that my real favourite lemon drizzle cake has been replaced by this one! And the one I wanted is nowhere to be found on this site! Cany anyone tell me why this happens?
24th Sep, 2013
How is the drizzle made and applied to form a crispy frosting?
goodfoodteam's picture
28th Apr, 2014
Hi there, as the drizzle cools the sugar hardens and creates a crisp, glazed topping, thanks.


21st Nov, 2013
I baked this in a cake pan rather than a loaf tin, then double glazed it. I let the first glaze sink into the hot cake completely, then once it was cooled, I combined 3 tbsp icing sugar with the juice of 1/2 lemon and spread the icing over the top. It looked and tasted delicious - and not overly sweet like I feared it might.
7th Oct, 2013
Pour lemon/sugar mixture on the loaf when it is hot - mine really crisped up that way. And as others say - add a little extra rind and juice!
20th Dec, 2013
3rd Oct, 2013
Since 1 and 1/2 lemons are used for the drizzle I add the other half lemons juice to the cake mix. Both times I've cooked this it's won approval from others. Stayed moist for a few days aswell. Also took a tip from elsewhere and used demerara for the drizzle.
14th Sep, 2013
Image this with poppy seeds and 2 lemons as per comments below. Delicious
14th Aug, 2013
if u put the naked lemon in the microwave for 30 second you get nearly double the amount of juice
9th Jul, 2013
Double the lemon rind and juice (3 lemons) and 100g sugar for topping for more fresh, lemony zing.
21st Jun, 2013
Use large eggs, add extra zest (and juice of half a lemon) for an extra lemony kick!