Lemon drizzle cake

Lemon drizzle cake

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(1438 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 (1752)

Tinny29's picture

Easiest cake I've made. Favourite with the family. Always really moist.

Sewing Bee's picture

What size eggs do I need for this recipe please?

sewarren's picture

Personally I use large eggs for all my baking gives a lighter texture. A tip from Ina Garten barefoot contessa but she uses extra large eggs.. Hope this helps..

talltone's picture

Medium eggs are just fine.

lornabc's picture

My 8 year old son just made this. Wow, this is a real winner. Even though we lost a bit of the egg, and a bit of the batter went flying from the mixer, it came out beautifully moist and deliciously lemony. We added the lemon sugar while it was still warm and this gave great flavour. It has been demolished. We also added a few minutes of cooking time, following the advice we saw listed here, and we covered with foil for the last 10 minutes.

goforitgrandma's picture

I have made this cake several times, successfully each time.
However, this time I sliced through the middle and added lemon curd and fresh whipped cream. Took it to another level and it was just fantastic !!

Yummyscrummy1's picture

Very easy and delicious!

swirlingflavors's picture


TheSecondAudrey's picture

I made this cake for the first time today and it came out perfect! I am a novice and would definitely recommend this recipe to beginner bakers. So pleased with this delicious cake - friends and family loved it to!

Stephanie9087's picture

I've made this cake 2 times and i must say it is indeed scrumptious! I found putting on the sugar and lemon drizzle after the cake has cooled down made the drizzle much more crunchy so I would highly recommend doing that instead.

babaYaga's picture

In love with this lemon drizzle cake! Used a big, round tin, so the cake is a lot flatter than the one shown in the picture, yet it's delicious and well-baked.

BakEducated's picture

Was overall quite pleased with the way it turned out. I added a tiny bit of baking powder to ensure the cake rose well. I would however use less sugar next time... it was a bit too sweet. Maybe 175g would be enough to complement the flour and butter.

lwhite92's picture

Excellent, follow this recipe every time when baking a lemon drizzle and always turns out lovely and moist. Usually have to increase cooking time on my fan assisted oven by an extra 10 - 15 minutes at 160°
Highly recommend ☺

vickersjan's picture

This cake cooks much better using 3 large eggs not 4. Had no trouble with cooking doing this. To achieve a nice crusty sugar top use juice of two lemons to 175g granulated sugar. Mix them together and pour over cooled cake while still in tin. If cake is hot it will melt sugar and not go crusty. Hope this helps.

Sewing Bee's picture

Yes it does help, thanks. My cake was lovely but had no real crunchy topping.

snoopy1380's picture

I have made this several times now and am always complimented on it by all who taste it! I stick to the exact ingredients and it always turns out very lemony and moist. It doesn't look like the picture as I find the drizzle doesn't cristallise but that doesn't detract from it. I might try limes next time instead.

frances.jones's picture

Made this today, took 55 mins at 160 fan. I was a bit worried re. stories of burnt edges and soggy middles but it cooked very evenly I found. I used juice of 2 lemons rather than 1.5 for the drizzle and found this worked well and the top did get a lovely sugary crust. All in all, very impressed with this recipe, it turned out just as I expected it too. Oh, and it tastes great :)

snoopy1380's picture

I have made this several times and without fail, it turns out well and is complimented by everyone who tries it. As others have said, it doesn't look like the picture as the drizzle doesn't cristallise and it takes about ten minutes longer in the oven than recipe states but it is lovely and moist and very lemony. I might try it with lime next time for a change.

helenpeers's picture

Went down very well at a cricket tea yesterday. Took 55 mins to 1 hour though in loaf tin. Covered with foil as was getting crusty on edges and still liquid in middle after 45 mins. Didn't feel there was enough 'drizzle' so made more. Sugar didn't crystallise but cake was really moist and moorish.


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