Lemon drizzle cake

Lemon drizzle cake

  • 1
  • 2
  • 3
  • 4
  • 5
(1421 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (1741)

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.

evcorco's picture

Not sure what I'm doing wrong - have just made this for the second time and at present a good portion of it has spilled out on oven floor. I thought the first time the eggs I used were too large. Followed recipe carefully, even measuring the tin. It seems to take a lot longer to cook than the recipe says and mixture is too much for tin. Am I going mad??!

pickledonioncoat's picture

My go-to lemon drizzle cake. Always turns out perfect. For an extra special occasion, I let the drizzle soak in and smoothed a thick layer of buttercream on top (lilac in colour, lemon in flavour). I've also added chopped up thyme to the cake, and made with limes instead of lemons - still perfect.

jayne b's picture

This is a lovely cake, i used two small bread tins to bake the cake mix
was planning on putting one in the freezer, but it never made it, my family enjoyed it, and the 3 lads took it home with them,

DiBbels's picture

Living in Italy I made this for our Italian neighbours who loved it and now want the recipe. A firm favourite of ours it keeps moist and lasts for days ......if the neighbours don't visit!

MoniXXX's picture

I tried this yesterday. Used two loaf tins and used only 50g sugar and juice of one lemon for the topping. Great feedback from all those who had a bit!

Jules1909's picture

My favourite, so easy to make and yummy!

trumpet649's picture

Great recipe made it over and over without failure.

aimbby's picture

Truly scrumptious! Has become a favourite in our house

sarahgooding's picture

Excellent tasting cake. Far too much mixture for my loaf tin and took much longer to cook than 50mins at 160fan. More like 1hr 10. Tasted great though so will just use less mixture and make some cupcakes on the side next time!

julieigg1962's picture

Love this cake. Such a simple recipe and so tasty. Made this lots of times and every time it comes out perfect.


Questions (21)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…


Tips (23)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…


Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.


Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.


Discover the dates and details of all the BBC Good Food Shows.


See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at

Follow us

Join the BBC Good Food community by following us on Facebook, Twitter, Pinterest, Instagram and Google Plus.