Lemon drizzle cake

Lemon drizzle cake

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(1344 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

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  • 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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mariabryce's picture
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I've made this cake many times now and it always tastes lovely. It does take longer to cook in my oven and I do add the zest of 2 lemons plus the juice of half a lemon. My only "issue" with this cake is that it always rises and splits on top (which doesn't affect the great taste of the cake, and personally I like the rustic look.) but if I wanted to how would I go about getting my cake nice, flat and level on top?

loopy234's picture
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I am normally hopeless at baking and have had so many baking disasters recently, especially with Victoria Sponge. This recipe worked like a dream and was moist, tangy and delicious Everyone seemed to love it. I followed all the advice re. tweaking and used the juice of half a lemon in the mix plus the zest of two lemons I also used icing sugar for the topping and skewered the cake so the lemon topping would run in to the cake a little more. Lemon rind on the top looked very pretty. I will definitely use this recipe agin but in my oven at 160 degrees the cake took close to one hour and 10 minutes to bake! At 50 minutes it was still completely runny in the middle.

hana2002's picture

that happened to mine too it was real bad the first time then it got better and better the more times I made it

beryl44's picture
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I made this cake and found that after the suggested cooking time in my fan oven, the cake was far from cooked in the middle. It needed another 30mins at 180 and consequently was not the best cake I have ever cooked. Very disappointed.

andreiagouveia's picture

Never use to like lemon cake till I had this and it's amazing. Easy quick and moist.

jade1509's picture

Can I just say I followed the recipe to the instructions (apart from adding the juice of 1 lemon as well) that you may need to use a bigger tin than the recipe states! Mine isn't even out of the oven and it has spilled all over the sides and out of the tin, not cooked in the middle and burnt on the top! Smells good and probably will taste nice, will have another go but will be using a bigger tin next time.

aliceeats's picture

As a baking beginner, this really was very easy to make and is the most successful thing I've ever made. As per other comments I used almost 2 lemons for zest in the mix and the juice of 2 lemons in the drizzle, which worked out great. Also used icing sugar in the drizzle and decorated the top with some zest. This took an hour to bake perfectly, which many have said below, so that was helpful to know. Very smug with this bake, will definitely make again!

samii-h's picture
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I made this last week and it was so good I am just about to make it again now! Its really easy and tasty. I make mine in a round cake tin, cut it in half and give it a thick lemon curd filling which is amazing

hcc1403's picture

Very easy, reliable recipe and loved by all! I never seem to get a crunchy topping but don't mind. I always use 2 lemons for juice and rind. Freezes very well.

sophie_h_88's picture

I've made this a few times, always goes down well with the kids.
I love lemon cake so I always add a little more lemon juice to make it slightly more moist.

Nat36's picture

A very good, simple recipe! Tastes delicious, however, I tweaked it a little bit. To the cake mixture I added half a lemon and zest from 2 lemons and 250g flour (I used all-purpose and added 2 tsp baking powder). To the icing, I used icing sugar and juice from 2 lemons. Everything else was perfect!

charlo12311's picture

I have made this cake today and followed the recipe exactly. It seems to have gone really well! The cake has risen nicely, it took exactly 45 mins for it to be cooked.. I've had no problems with cooking it. It's still cooling at the moment and I won't be tasting it until tomorrow so I can't say whether it isn't lemony enough as other people have said.

catherinesheppard's picture

How can you get Lemon Drizzle so wrong. Not enough Lemon flavour, took 20 minutes more to cook than stated, too much ingredients you could reduce by a third.il not do this recipe again.

vercook's picture

Yes this cake is excellent. I've tried many recipes and some just instantly get raving reviews. This one is one of them and also it's very simple to make thereofore this is a great recipe. I agree with the others that it's better to increase the zest to 2 lemons and bake a bit more.

melvina's picture

I've made this cake 5 times now, but have had to tweak it a bit. To make the drizzle I use icing sugar and add lemon juice until runny enough to run down the sides of the cake but not too runny. I found using icing sugar gives the crisp shell, whereas the caster sugar just made it soggy. I also put the rind of 2-3 lemons in the cake mix to give that extra zing, I found using only 1 did not make the cake lemony enough, oh and I added a juice of 1 lemon as well. I set the temp of my oven to 160-170 and bake for 55-60mins (when a skewer comes out clean) as at 180 the top burnt but the inside still needed longer. Overall a very yummy cake (once tweaked)

ajw1967's picture

Love it. As with most things in life, the simpler the better. Very easy to make, very easy to eat it all!

hairywalker's picture

Very moist cake. Would even go as far as to say "soggy". Cake sank dramatically when removed from the oven. Would try a larger tin next time or leave in oven for much longer - but how long?

alicecoppard's picture
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Easy peasy to make! Went down a treat with everyone and I was asked to make an even bigger one the next time!

LisaJayneKelleher's picture

Really easy yummy recipe! Added extra lemon for extra zing!

roosty's picture

lovely recipe will be keeping this one everyone loved it :-)....