Lemon drizzle cake

Lemon drizzle cake

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(1326 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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Cormeister's picture

I've tried to make this twice now. The first time, the middle was like soup and so the second time I cooked it for longer. The outside of the cake was overlooked whilst the inside was still too runny. This seems to be a common issue so I think I'll just try a different recipe next time.

calamity_janet's picture

This is a reasonable lemon cake but really don't understand why it has so many reviews and a 5 star rating! It's ok but nothing really that special. I made it with 150ml oil and more lemon as others have suggested. It came out fine, but I wouldn't put it on my list of cakes to make again.

NKH's picture

Took me 4 attempts to make this cake without it sinking in the middle! I saw it was a common problem. Don't over beat the batter, mix everything in slowly and make sure you don't fill the tin too much leave a good few cms for it to rise. I added half a teaspoon of baking powder, half a tbsp of milk, one lemon zest and half a lemon juice to the batter. It cooked for 1 hour and 5 mins, hasn't cracked in the middle or sunk! Hopefully will taste nice x

hana2002's picture

I use to love this cake brigs back memories
of childhood.

maddygrand19's picture
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I am not a fan of lemon in cakes but i made this for a friend and it looked and smelled so good in the end i feel like i should give lemon cakes another shot!very simple to make as well

Heather04's picture

my second time making this, first time i used 3 eggs (as i didnt have 4), golden granulated sugar for the mix and the drizzle, it tasted lovely but needed just a little extra lemon in the cake itself so today i used 4 eggs and caster sugar, rinds from 2 lemons and juice of one lemon in the cake mix - the sponge itself seems to taste of less lemon than when i used rind from just one lemon and i can taste egg, not as nice as try one. Next time i will be doing what i did first time, using 3 eggs and golden granulated sugar, it seemed to crisp the top up more than the caster sugar has done and rinds from two lemons but not the juice as the sponge hasnt gone as well with the lemon juice added to it

mariabryce's picture
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I've made this cake many times now and it always tastes lovely. It does take longer to cook in my oven and I do add the zest of 2 lemons plus the juice of half a lemon. My only "issue" with this cake is that it always rises and splits on top (which doesn't affect the great taste of the cake, and personally I like the rustic look.) but if I wanted to how would I go about getting my cake nice, flat and level on top?

loopy234's picture
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I am normally hopeless at baking and have had so many baking disasters recently, especially with Victoria Sponge. This recipe worked like a dream and was moist, tangy and delicious Everyone seemed to love it. I followed all the advice re. tweaking and used the juice of half a lemon in the mix plus the zest of two lemons I also used icing sugar for the topping and skewered the cake so the lemon topping would run in to the cake a little more. Lemon rind on the top looked very pretty. I will definitely use this recipe agin but in my oven at 160 degrees the cake took close to one hour and 10 minutes to bake! At 50 minutes it was still completely runny in the middle.

hana2002's picture

that happened to mine too it was real bad the first time then it got better and better the more times I made it

beryl44's picture
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I made this cake and found that after the suggested cooking time in my fan oven, the cake was far from cooked in the middle. It needed another 30mins at 180 and consequently was not the best cake I have ever cooked. Very disappointed.

andreiagouveia's picture

Never use to like lemon cake till I had this and it's amazing. Easy quick and moist.

jade1509's picture

Can I just say I followed the recipe to the instructions (apart from adding the juice of 1 lemon as well) that you may need to use a bigger tin than the recipe states! Mine isn't even out of the oven and it has spilled all over the sides and out of the tin, not cooked in the middle and burnt on the top! Smells good and probably will taste nice, will have another go but will be using a bigger tin next time.

aliceeats's picture

As a baking beginner, this really was very easy to make and is the most successful thing I've ever made. As per other comments I used almost 2 lemons for zest in the mix and the juice of 2 lemons in the drizzle, which worked out great. Also used icing sugar in the drizzle and decorated the top with some zest. This took an hour to bake perfectly, which many have said below, so that was helpful to know. Very smug with this bake, will definitely make again!

samii-h's picture
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I made this last week and it was so good I am just about to make it again now! Its really easy and tasty. I make mine in a round cake tin, cut it in half and give it a thick lemon curd filling which is amazing

hcc1403's picture

Very easy, reliable recipe and loved by all! I never seem to get a crunchy topping but don't mind. I always use 2 lemons for juice and rind. Freezes very well.

sophie_h_88's picture

I've made this a few times, always goes down well with the kids.
I love lemon cake so I always add a little more lemon juice to make it slightly more moist.

Nat36's picture

A very good, simple recipe! Tastes delicious, however, I tweaked it a little bit. To the cake mixture I added half a lemon and zest from 2 lemons and 250g flour (I used all-purpose and added 2 tsp baking powder). To the icing, I used icing sugar and juice from 2 lemons. Everything else was perfect!

charlo12311's picture

I have made this cake today and followed the recipe exactly. It seems to have gone really well! The cake has risen nicely, it took exactly 45 mins for it to be cooked.. I've had no problems with cooking it. It's still cooling at the moment and I won't be tasting it until tomorrow so I can't say whether it isn't lemony enough as other people have said.

catherinesheppard's picture

How can you get Lemon Drizzle so wrong. Not enough Lemon flavour, took 20 minutes more to cook than stated, too much ingredients you could reduce by a third.il not do this recipe again.

vercook's picture

Yes this cake is excellent. I've tried many recipes and some just instantly get raving reviews. This one is one of them and also it's very simple to make thereofore this is a great recipe. I agree with the others that it's better to increase the zest to 2 lemons and bake a bit more.

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