Lemon drizzle cake

Lemon drizzle cake

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(1366 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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llipparoni's picture

Nice recipe - although it took an extra 15 minutes to cook through the middle. I added some desicated coconut as well .... which was really lovely with it. Also it did take the rind and juice of 2 lemons.

princesspuppet's picture

I added some lemon liquor to mine, as a treat for my parents. Needless to say, leftovers are non-existent.

Tilly Anne's picture

Really good recipe, I usually make a smaller loaf and 6 cupcakes. Have also made this using gluten free self-raising flour and found the recipe worked very well in this way too, though I did add a splash of soya milk as well. Highly recommend!

silindi's picture

A good one, easy to make and tastes yummy. It baked 45 mins. A bit of modifications: I used only 3 eggs and reduced the sugar to 150g, plus I added some extra lemon juice to the cake.
It's super easy. Will defo save you from last minute cooking panic in case unexpected guests show up :)

bexdot's picture
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Definitely turn the oven down and cook for longer. I read these other comments too late but the cake was saved by tin foil and a low heat for an extra 45 minutes. Looked a bit crusty on the edge but underneath was delicious.

HanVonWolf's picture

This has quickly become my go to cake! So easy to make but with great results. Have made it with oranges too. Only suggestion would be to use 1 & a bit lemons of zest and a good 2 lemons' worth of juice. 5 stars :-)

raspberry's picture

This cake is okay but nothing special. I would recommend using more lemons in both the cake and the drizzle.

stripeycat's picture

This definitely takes longer than the 45/50 minute suggested cooking time. It needed more like an hour. Also, the 'drizzle' needed more sugar to even begin to stay on top of the cake and make a crust, mine sank into and down the sides. All that said, still a tasty cake.

drinks3192's picture

I added a handful or so of fresh blueberries to the wet mix before adding the flour. Turned out fantastically and I think the bright purple of the blueberries makes it look even more inviting. An easy and delicious cake.

Mastercook12344's picture

Very good recipe tastes delish! I've made two all ready and they have not failed at all. I am planning to make one for my little brother for his birthday. Baked it for 45 mins. Came out looking good, tasted it best lemon drizzle I have made ever. Don't know why other peoples have sunk in the middle. I will be using this recipe in the future

jocjoc's picture

Not the best lemon drizzle. Too sweet and buttery for me. Also took about 15 minutes longer to cook.

Cormeister's picture

I've tried to make this twice now. The first time, the middle was like soup and so the second time I cooked it for longer. The outside of the cake was overlooked whilst the inside was still too runny. This seems to be a common issue so I think I'll just try a different recipe next time.

calamity_janet's picture

This is a reasonable lemon cake but really don't understand why it has so many reviews and a 5 star rating! It's ok but nothing really that special. I made it with 150ml oil and more lemon as others have suggested. It came out fine, but I wouldn't put it on my list of cakes to make again.

NKH's picture

Took me 4 attempts to make this cake without it sinking in the middle! I saw it was a common problem. Don't over beat the batter, mix everything in slowly and make sure you don't fill the tin too much leave a good few cms for it to rise. I added half a teaspoon of baking powder, half a tbsp of milk, one lemon zest and half a lemon juice to the batter. It cooked for 1 hour and 5 mins, hasn't cracked in the middle or sunk! Hopefully will taste nice x

hana2002's picture

I use to love this cake brigs back memories
of childhood.

maddygrand19's picture
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I am not a fan of lemon in cakes but i made this for a friend and it looked and smelled so good in the end i feel like i should give lemon cakes another shot!very simple to make as well

Heather04's picture

my second time making this, first time i used 3 eggs (as i didnt have 4), golden granulated sugar for the mix and the drizzle, it tasted lovely but needed just a little extra lemon in the cake itself so today i used 4 eggs and caster sugar, rinds from 2 lemons and juice of one lemon in the cake mix - the sponge itself seems to taste of less lemon than when i used rind from just one lemon and i can taste egg, not as nice as try one. Next time i will be doing what i did first time, using 3 eggs and golden granulated sugar, it seemed to crisp the top up more than the caster sugar has done and rinds from two lemons but not the juice as the sponge hasnt gone as well with the lemon juice added to it

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




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