Lemon drizzle cake

Lemon drizzle cake

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(1291 ratings)

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Cooking time

Prep: 15 mins Cook: 45 mins

Skill level

Easy

Servings

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

kcalories
399
protein
5g
carbs
50g
fat
21g
saturates
13g
fibre
1g
sugar
33g
salt
0.3g

Ingredients

  • 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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Method

  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

Comments, questions and tips

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Comments

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CG1951's picture

This cake turned out superb moist and not too sweet. Made it for a coffee afternoon in a retirement complex and it went down faster than I could cut it.
Just making another one for family.

sandy68's picture
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I have made the lemon drizzle cake 3 times now and it has been great . I have chosen to use a dairy free margarine as my husband is lactose intolerant and it has been delicious. Really recommend this recipe, so easy to make.

moonfan's picture

Made this cake but the drizzle didn't look like the picture. It didn't form that crusty sugary coating. Don't know where I went wrong there. Apart from that, cake was fab.

zzze's picture

It did for me the first time but not the rest. No idea what I'm doing differently!

emilypovey91's picture

My topping wasnt crispy either!!

najmahopwood's picture

Wish I'd looked better at the oven temps. I have a fan oven and as the recipe says I put it on 180c then after 30 mins I checked and it was almost burned on top! That was when I realised that there appears to have been a mistake and the fan oven temp should be 160 ordinary ovens 180!

blissr's picture
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I used two lemons and put it in the oven for an hour and it came out beautifully. Would definitely make this again!

blissr's picture
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A delicious cake but I used two lemons to make it taste even more lemony. It needed an hour in the oven and came out beautifully.

deborahfoster1's picture
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Loved this cake, made it for some work colleagues and they were really impressed.

woblybot71's picture

Made it with 2 whole lemons was light and zingy yummmyyyy. Will become a favorite x

missjcaley's picture
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This cake was awesome, but needed extra lemon to add zing, and took far longer than stated to bake, can't remember exactly how long now unfortunately.

Rob Johnson's picture

I love this recipe but use two full lemons and a little extra lemon juice to make it really lemony

Jenwilliams75's picture
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Forgot to rate!

Jenwilliams75's picture
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Amazing! I'm a newbie at baking so am used to pretty average cakes. This recipe has helped me produce my best cake yet! I followed the recipe exactly and the cake came out really light & fluffy, a great sponge. It is zesty and sweet and incredibly morish. I'm pleased, my partner is over the moon! I think my work colleagues are in for a treat tomorrow as its a big cake. (Could freeze but decided to share.) Highly recommend it. :-) xx

Noominoomi's picture
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Needs more lemon in the cake and I would prefer icing sugar with less lemon juice for the topping. Also cake took over an hour to cook in my oven but that might just be my oven. Was going to freeze but boyfriend loved it so much he's scoffed it!

pieshop's picture

I am no baker by any means, but this cake is totally idiot proof and the outcome is always totally delicious!! very moist but you do need more lemon zest (I always use 2 lemons) and juice of 2 lemons for topping. making again and again and again ............

mjenx's picture

Made this about a year ago, now have to make 6 every month as neighbours and friends request me making them.
Use way more lemon zest than stated, does need a bit longer in the oven. Also use icing sugar instead of caster sugar mixed with lemon juice for the frosting.

A Bonsu's picture
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Just lovely!

Marylou usa's picture

Just made the cake time was up took out of oven was runny I measured by wt as recipe called for so what did I do wron thanks pleas reply

last edited: 17:23, 22nd Aug, 2013
dwaynessa's picture

Hi Marylou, if you are in the USA then you need to make this cake with butter from the UK or Europe. American butter has a lower fat content and higher water content and therefore will not work as well. Give Kerrygold or even Lurpak a go, should make all the difference.

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