Lemon drizzle cake

Lemon drizzle cake

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(1459 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 (1764)

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

roydear's picture

I hope this is nice as I am still waiting for it finish cooking. It has been in the oven for over an hour so far. Fingers crossed.

hcupcake19's picture

I've made this quite a few times now and it's a fantastic recipe! My friends and family love it. The only thing I have to change is the cooking time, as it usually takes just over an hour in my fan oven at 160 degrees.

troach's picture

I've made this several times now & for different people. Everyone always compliments me on it. I do like a strong lemon cake so I also add in the juice of 1 lemon to the cake mix. Delicious!!! Amazing cake & surprisingly easy to make

franette's picture

Second time of making. First cake was delicious, but some of it flowed onto oven floor. This time I used two-thirds of the mixture in loaf tin, then used the rest of the mix as fairy-cakes cooked afterwards. This fixed the problem.

princessbelle's picture

Amazing!! Just the right amount of lemon taste. I used granulated sugar and just as nice.

kerriannecox's picture

Very zingy, is there any way I can substitute the butter for sour cream?

CalWotty's picture

First time making a cake from scratch and it went really well. Good recipe and easy to make. Rave reviews!

moon22raker's picture

I've made this several times now and it's one of the best - and my daughters make it too. Very delicious

DesiBistro's picture


catherineoneill20's picture

sensational! cooking time though was a lot longer than suggested. Will make again for sure.

wad2703's picture

You have to make this! The best moist cake i've ever made. I added a tsp baking powder to flour, the eggs i beat them together lightly. Instead of butter i use Stork. Not sure if it makes any difference but with cakes i always alternate some egg, then flour and repeat til used when mixing. Lastly i lined a loaf tin with greaseproof paper higher than tin which i think helped when drizzling to keep the topping in place. Fab

ptwhite2003's picture

Well, it's always nice to see your sponge rise, but not as much as this one did! The suggested size cake tin does need seem adequate for the volume of the mixture, nor for the amount of expansion that occurs. I ended up with an overflowing cake which burned onto the bottom of the oven and I had to abandon the cake before it was cooked to prevent a fire and clear the smoke. Use a bigger tin, people.


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