Lemon drizzle cake

Lemon drizzle cake

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(1317 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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Tania12345's picture

Easy to make, but mine also took much longer to cook and was not lemony enough. Will try adding lemon juice to cake mixture as others have suggested.

splodgy107's picture

Ive made this cake countless times and it has always been absolutely fantastic, but ive recently moved to australia and ive made it 5 times, and each time the middle has sunk terribly. Im doing nothing different, why is this happening?

millimoomoo's picture

Easy to make and very tasty. It's my go to cake if I need to knock one up quickly for something.

tibetanterrergirl's picture

Well I have been baking for a while now and I have baked many lemon drizzle cakes before. There was a two things I found wrong about this recipe, 1.) not lemony enough and 2.) DID NOT BAKE AT ALL! I put it in the oven for well over 70 mins and it still did not bake even though I did the recipe right and the oven temp was right and it was STILL not baked in the middle!! It was still delicious in the bits that wasn't underbaked!! That is why it give it 3 stars!!!! :) :(

lauren23's picture


Meringue Girl's picture

I have made this Lemon Drizzle several times times and it gets a 5* for simplicity & flavour. The only adjustment I have made is that I add 1/2 tsp of lemon juice to the mixture (by error but works very well) - gives lovely lemon tang but not overbearing. I cook at 150C in a fan oven (rather than 160C & slightly longer). Family & friends favourite.

Madnez00's picture

Just made this cake-delicious and so easy to make!! For me the lemon, sweetness and cooking time were perfect!

treetophouse's picture

This is a nice cake - it's moist and light. But as other reviewers have stated, not lemony enough and takes much longer to bake than the recipe states,

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! :)