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

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Comments

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zannam-jones's picture

love it and so does everyone else! :) I sometimes add a bit more lemon though

last edited: 10:15, 14th Aug, 2013
meishhhh's picture
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Scrumptious cake! Super moist and easy to make :)

jadeparnell's picture

I loved this recipe! This is my first ever lemon drizzle cake and it was very yummy, served up warm with cold custard and it went down well with everybody.

mavygravy's picture

Only makes a '3' because there's way too much sugar in the drizzle for me so I reduce it to about 50g. Also, since I love the taste of lemon I use 2 lemons both for the zest in the cake and juice for the drizzle. The cake is then no longer too sweet but deliciously lemony.

coletteja's picture

SUCH a winner. I make this cake so often! I do add lots more lemon though as I like it really zesty. I use 4 whole lemons!

andrewnorfolk's picture

A total doddle to prepare and tasted pretty delicious too!
Needed to extend cooking time by nearly 20 mins but I've come to expect that from my oven.

aniri's picture

Brilliant! Very easy to make and delicious.

hereistrouble's picture
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I'm surprised this has received such high ratings. I didn't think it was anything special, I've made nicer lemon drizzles from other recipies in the past.

emilyhounsome's picture

I agree. Any alternative recipe recommendations?

rachel_lr's picture

Of all the things I have made from BBC Good Food recipes, this is the one that has received the most rave reviews when I have made it. The recipe is so simple and the cake is so moist and has the perfect amount of lemon flavour. I will definitely be making this again. I did need to leave it in longer than stated but after 40 mins, I checked it every 10 mins. It took a little over an hour to bake and that was in a fan assisted oven.

mwoodsher's picture

Amazingly good cake. Made this a few times and turns out brilliantly each time. Baked it for a little longer than recipe states and made larger quantity of drizzle to get more 'frosting'.

S's picture

Big hit in my house, takes a little longer to cook than stated

Luckylucinda123's picture

Super easy recipe, even myself a baking beginner managed to make this - and it was so moist!

alexis15's picture

Hmm, I don't think the tin size stated is right, I moved up to 12 x 23cm and even that was a squeeze so it took longer to cook. Think it should definitely have the zest of at least 2 lemons in the sponge and I'm surprised there's no juice in the sponge - which is just a Victoria sponge mix. Haven't tasted it yet but suspect I'll need to zing up the drizzle to get a proper lemon kick. Heard good things about the Raymond Blanc version of this cake.

emilyhounsome's picture

Doesn't look like the photo. Takes almost twice as long to cook as it recommends, and I had to increase the quantity of drizzle for the topping. But the actual sponge was very tasty. :)

dustysocks's picture

I also add extra lemon zest to the sponge and for special treat, whip a tub of double cream and fold in a jar of good quality lemon curd (home made is best) split the cake and fill then pipe rossettes down the center and top each with a candied lemon slice..yum, not even a crumb is left

Binaifer's picture

Delicious! My kids just devoured it.

ladynellington's picture

This was my first ever lemon drizzle cake, and boy oh boy was it good! Though, I doubled the amount of lemon throughout as I like it a bit more lemony, with zing!

sunnyvi's picture

I love this cake and have made it many, many times. Always perfect. For my daughter's birthday this year she requested 'the lemon cake' to take to her school. With icing. Horror of horrors, because of an oven malfunction the cake sank ... I made extra lemon topping and filled the crater with this, left it overnight and the following day turned it over and covered with cream-cheese icing ... a triumph!

buster1931's picture

So easy. Also used icing sugar on top

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