Lemon drizzle cake

Lemon drizzle cake

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(1288 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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jennyrudge's picture

I have made this twice now and both times it has sunken :( not sure what I'm doing wrong??? but the cake was still demolished when I took it to work!!

pollyhibb's picture

After reading comments and a couple of skewer testings I left this in the oven for another 15 mins covered in foil so not too over brown and the resulting cake was moist, lemony and so moreish!

jennyrudge's picture

just made this, had to cook it longer then was stated but mine has sunk in the middle :( not sure what i did wrong??? any clues anyone????

Nurie's picture

I want to make this recipe however, I don't have a loaf tin. The recipe calls for a 8 x 21cm loaf tin, is that a 1lb or a 2lb tin? I'd appreciate it if any of you could guide a young baker! :)

cookie.lady's picture

This cake is so tasty, tried it and fell in love with it.

traceyjhutty's picture

I'm not an experienced baker but thought I'd try this recipe as it looked relatively simple. The result was fantastic!! After reading previous comments I added extra lemons and baked for 1 hour, which worked perfectly. The icy topping also worked well, ( I added this straight from the oven). All in all, it went down very well with the family and I will definitely be doing this one again.

Sweet tooth 1's picture

one word....fantastic!!
Although it needed an extra 10-15mins. Still a fab find.

saintclaire's picture

This is the first cake i've made and it was delicious! so moist inside. I also cooked for alot longer than the recipe states. It went in 10 minutes and had to make another one!

hazelmcn's picture

Amazing recipie, was delighted how it turned out. I used an extra lemon for the rind and used the juice of two lemons and found the flavour perfect. Some people complained that the topping was not crisp - I poured the mixture on when the loaf was just out of the oven and it crispped up beautifully, not sure if this was the reason but might be worth a try?

brewergirl1961's picture

Glad I read comments below, cooked an extra 10 minutes and used 2 lemons for zest and drizzle for extra flavour. It was moist and morish. made numorous times

alexmarch's picture

It's sooooo delicious

chezgigg78's picture

Made this for the The Worlds Biggest Coffee Morning yesterday and it went down a treat, also so did the Utimate Chocolate cake, both were very easy to make and a firm favourite with everyone

zzze's picture

I absolutely adore this recipe and keep making it. I've tried another and it was rubbish. Got one with half ingredients in now as a very late indulgence.

pipsipops's picture

Love this recipe! I made a couple of these cakes for a charity coffee morning and it went down a real treat! The cake is moist and is full of lemon flavour. A really yummy and easy to make cake :)

anne kelly's picture

I have made this about a 1/2 dozen times in work and it always goes down a treat with our clients so much so they have asked me for the recipe

merlinoni4's picture

I have made this three times now at the request of my family, and it's a really great recipe. The crispy top is really yummy, and I would definitely recommend it! :)

CG1951's picture

This cake turned out superb moist and not too sweet. Made it for a coffee afternoon in a retirement complex and it went down faster than I could cut it.
Just making another one for family.

sandy68's picture
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I have made the lemon drizzle cake 3 times now and it has been great . I have chosen to use a dairy free margarine as my husband is lactose intolerant and it has been delicious. Really recommend this recipe, so easy to make.

moonfan's picture

Made this cake but the drizzle didn't look like the picture. It didn't form that crusty sugary coating. Don't know where I went wrong there. Apart from that, cake was fab.

zzze's picture

It did for me the first time but not the rest. No idea what I'm doing differently!

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