Lemon drizzle cake

Lemon drizzle cake

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(1308 ratings)


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Cooking time

Prep: 15 mins Cook: 45 mins

Skill level



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



  • 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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  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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Show comments
izzybunn's picture

I agree with previous comments: MUCH too sweet and too little lemon. The recipe can be made nice (zest of 2 lemons in cake, juice of 2 lemons and only 50g of sugar in drizzle, cook for 1 hour) but it doesn't deserve so many stars as it stands. Lovely and light, though.

Sheepski's picture

Simple yet beautiful cake....went down a treat with a pot of tea! Agree with previous comments regarding it needing longer in the oven than stated, at 160 fan I had to leave it in for another 10 minutes. Will make this one again.

raven's picture

I don't really get why this has so many good ratings. It's basically a Victoria sponge mix. It never cooks in the time for me and it even sank whilst still in the oven. Tried again and used two loaf tins cooked for 30 mins which seemed to work OK.

cb1234's picture

Made this a few days ago, had a really nice consistency and tasted really good, I added lemon extract to the mixture rather than lemon juice as others have done although it could have done with being more lemony so next time ill try fresh juice

mozzarella-pearl's picture

I have made this cake several times now and have found that whipping 2 egg whites before adding to the batter makes the sponge even lighter. I've also added in the juice of 1/2 a lemon to the batter for a little sharpness, which was lovely.
I’m also teaching my other half to cook – bless him, he’d burn a sandwich given half a chance – but he managed this on a day off of work last week. Was a very nice surprise!

red_chilli's picture

Being a mixture of a. lazy and b. short of time, i didn't sieve the flour, just dumped it in and whisked it with the electric hand held. Gorgeous, light and moist. It's not often my cutting corners worked, but this one did!

Joni1's picture

Best cake I have EVER tried!

last edited: 11:32, 25th Oct, 2013
Joni1's picture

Great cake, probaly one of the best I have EVER tried!

last edited: 11:33, 25th Oct, 2013
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