Lemon drizzle cake

Lemon drizzle cake

  • 1
  • 2
  • 3
  • 4
  • 5
(1414 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

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  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 (1736)

lamm1310's picture

amazing.. highly recommend a try!! worked a treat.

Garfield90's picture

made this last night using golden caster sugar, I will have to adjust the recipe as there was no lemon flavour in the sponge itself, and also had to add in a whole load more of sugar for the drizzle topping, I think juice of 1 lemon is enough with about 100g of white granulated sugar just to get that extra crunch!

talltone's picture

The daddy. If I could give this six stars, I would. Every time I've made it (for a different audience!) I get comments of "Oo, I didn't know you could bake! It was lovely!" And it's so easy!

By the way, it never looks quite like the picture; mine tend to rise and split a bit - but all the better for absorbing that drizzle!

TIP: Don't forget to line with one folded sheet - this wll save the drizle running off the side and you get a nice sweet crunch at the edge.

cookerwoman's picture

What a fantastic cake. The sponge was so light. I did add a more lemon rind to mine. Like others I can't seem to get the crunchy sugary top. Have done it with cake warm & cold, but both times no crunchy topping. Any advice appreciated.

Tinny29's picture

Easiest cake I've made. Favourite with the family. Always really moist.

Sewing Bee's picture

What size eggs do I need for this recipe please?

sewarren's picture

Personally I use large eggs for all my baking gives a lighter texture. A tip from Ina Garten barefoot contessa but she uses extra large eggs.. Hope this helps..

talltone's picture

Medium eggs are just fine.

lornabc's picture

My 8 year old son just made this. Wow, this is a real winner. Even though we lost a bit of the egg, and a bit of the batter went flying from the mixer, it came out beautifully moist and deliciously lemony. We added the lemon sugar while it was still warm and this gave great flavour. It has been demolished. We also added a few minutes of cooking time, following the advice we saw listed here, and we covered with foil for the last 10 minutes.

goforitgrandma's picture

I have made this cake several times, successfully each time.
However, this time I sliced through the middle and added lemon curd and fresh whipped cream. Took it to another level and it was just fantastic !!

Yummyscrummy1's picture

Very easy and delicious!

swirlingflavors's picture


TheSecondAudrey's picture

I made this cake for the first time today and it came out perfect! I am a novice and would definitely recommend this recipe to beginner bakers. So pleased with this delicious cake - friends and family loved it to!

Stephanie9087's picture

I've made this cake 2 times and i must say it is indeed scrumptious! I found putting on the sugar and lemon drizzle after the cake has cooled down made the drizzle much more crunchy so I would highly recommend doing that instead.

babaYaga's picture

In love with this lemon drizzle cake! Used a big, round tin, so the cake is a lot flatter than the one shown in the picture, yet it's delicious and well-baked.

BakEducated's picture

Was overall quite pleased with the way it turned out. I added a tiny bit of baking powder to ensure the cake rose well. I would however use less sugar next time... it was a bit too sweet. Maybe 175g would be enough to complement the flour and butter.

lwhite92's picture

Excellent, follow this recipe every time when baking a lemon drizzle and always turns out lovely and moist. Usually have to increase cooking time on my fan assisted oven by an extra 10 - 15 minutes at 160°
Highly recommend ☺

vickersjan's picture

This cake cooks much better using 3 large eggs not 4. Had no trouble with cooking doing this. To achieve a nice crusty sugar top use juice of two lemons to 175g granulated sugar. Mix them together and pour over cooled cake while still in tin. If cake is hot it will melt sugar and not go crusty. Hope this helps.

Sewing Bee's picture

Yes it does help, thanks. My cake was lovely but had no real crunchy topping.


Questions (20)

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

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.