Lemon drizzle cake

Lemon drizzle cake

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(1446 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 (1756)

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.

muesli1's picture

Made this for the first time today and it came out perfectly, which is saying a lot for me!
Deliciously moist and lemony.
I had it on 160 for fan forced and cooked for about an hour.

vicksfizzy's picture

Make this one quite a bit with my 3 year old - great recipe and utterly easy to make. Delicious, light and fluffy cake even with a toddler mixing and mixing!

shazibap's picture

This is absolutely delightful! I made the recipe exact except using the rind of an extra lemon and some juice of it, I then baked in two circular 20" cake tins only took 25mins :-) and was so light and fluffy definitely would recommend

ash4711's picture

I can't remember exactly how many times I have made this cake - but I reckon 40 at least. This has always come out perfectly, although the first time I made it there was far too much mixture for my 2 lb loaf tin, so I reduced the recipe to 170g of flour, butter, sugar, and 3 eggs instead of four. I also peel the lemons instead of zesting, and then mix in the food processor with the sugar to make it more lemony. The rest of the mixture is just added to the food processor and its perfect every time. I tried Mary Berry's recipe three times, but although it tastes nice it sags in the middle - no such problems with Tana's recipe though.

Essexhels's picture

I just made this cake and it has come out perfectly. I reduced the amount of sugar slightly, substituted 25g of the butter for buttermilk and used 2 lemons and granulated sugar for the crust. It took about 10 mins longer than stated as others have said but it looks and smells amazing. Waiting for daughter to get in to sample it


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