Lemon drizzle cake

Lemon drizzle cake

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(1463 ratings)

Prep: 15 mins Cook: 45 mins

Easy

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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Ingredients

  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • finely grated zest 1 lemon
    Lemon

    Lemon

    le-mon

    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
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 85g caster sugar

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.

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Comments, questions and tips

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robinmckenzie2@...
22nd Mar, 2016
Top tip: get an over thermometer. The dial on your oven (astoundingly!) almost never tells you the correct temperature. Invest in a decent (£10-£15) oven thermometer, and you can bake with confidence. It's almost criminal (in my mind, at least) that oven manufacturers are able to produce ovens that are so wildly inaccurate in their temperature dials. Revolution, I say! But seriously, every serious cook / baker has an over thermometer, so come join the illuminati :)
katyr24's picture
katyr24
19th Feb, 2016
5.05
Delicious! I often make cakes that don't turn out so good... But this was a winner!
Najaah Salam 786's picture
Najaah Salam 786
22nd Dec, 2015
5.05
Love this recipe. Made it for friends and it turned out amazing. I added a bit of Vanilla to the batter as well because I thought the mix tasted a bit too strong of lemon but the taste was fantastic. I also put the cake in a bundt cake tin instead of a loaf tin. The cake came out so soft and fluffy and went down really well with friends and family.
Rosina M
14th Feb, 2016
5.05
What size tin did you use and would I cook for same length of time.
suelang10
12th Dec, 2015
Oh dear, oh dear, oh dear...... The heaviest cake I've ever made, not good. Back to Mary Berry next time.
Keiichiban
18th Nov, 2015
5.05
Super tasty
Terri10
14th Nov, 2015
5.05
I have made this so many times now and it always turns out fab. I normally have to cook it an extra 10 mins but am often asked for to make it again.
jayred1
11th Nov, 2015
i have made this a few times now and i am always happy how it turns out. it is also good to make this recipe as cup cakes but i would recomend halfing it for the cup cakes as it makes a lot.
wellerj
9th Nov, 2015
At last I've made a lemon drizzle cake that hasn't sunk in the middle !! I kept trying Mary Berrys recipe but after 4 attempts I decided it was time to try a different one. I used a 2lb loaf tin because that's all I had and it was perfect. I had my Fan oven at 170 by mistake so it did only take about 45 mins. and I covered it in foil for the last 10 mins. Think I will try granulated sugar or Icing sugar for the topping next time as mine all soaked in so didn't look like the photo but still tasted fantastic. Im now a Tana Ramsay convert sorry Mary B.
Lowri Thomas
23rd Oct, 2015
5.05
I made this cake this afternoon and it is absolutely perfect! Lemon drizzle is my all time favourite cake but I've never made one before today. I did use a larger tin than the one suggested - mine is 18 x 23 inch and seems to be ideal for the amount of mixture. The cake took an hour to cook. The sponge is deliciously light and airy and the balance of lemon/sugar is just right for my taste. It won't last longer than 24 hours in this house and I will be making another ASAP!

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