Lemon drizzle cake

Lemon drizzle cake

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(1452 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 (1758)

ashb09's picture

Easy to make and tasted superb! invited the grandparents round and within 10 mins it had gone! a big hit.

weemouse's picture

I don't make many cakes - but this was wonderful, very popular and soooo easy (I used 2 lemons)

numberonegoat's picture

Made this for my husband for his work snack this week and he loves it so much - shame it's so unhealthy!!

corney32's picture

Love this recipe, have made it twice. So easy, SO DELICIOUS! Personally, I prefer a slightly crunchier Drizzle topping, so I use Granulated rather than Caster sugar for the Drizzle (still use Caster in the actual cake mix). I also use 2 lemons for both the rind and the juice. Mmmm...

chriswill's picture

I thought the recipe could be wrong nearly 8 oz of butter? And the final fat content is 21 gr and 399 kcals! I daren't eat it!
Although it looks marvellous, it does taste a tad fatty. I'm not a great cake eater, but I do love a good lemon drizzle. Surely there is a recipe that doesn't call for so much butter and sugar?

tones6's picture

Delicious !

Really moist and so easy to make, will be making again very soon !

sandramcg's picture

Really easy and delicious. I've made this a couple of times and it always turns out really well.

danthunder's picture

Forgot to add a star rating!

danthunder's picture

Absolutely delicious! I made this once and it was easy enough but now I get the tin lined, the oven warm and the mix all made and put into the oven within ten minutes!

Not only that, it stays lovely and moist for days. My wife - who doesn't normally go for lemony desserts/cakes - loved it and the father-in-law made lots of contented groans when devouring a slice!

If you've never baked before I can't think of a better place to start.

kaitolive's picture

Simple, delicious and always demands second helpings!

amanda471's picture

Fantastic - made it for my kids autumn fete and the teachers asked if I could make more!!!!

bron1991's picture

Umm this cake went very very wrong when i attempted it. Believe me, I have baked a lot of cakes and I thought this recipe seemed excellent. However, after the 45 minutes in the oven, i opened the door and a weird brown eggy-fatty liquid was bubbling up over the cake. Worse still, the cake was soggy and stodgy and absolutely disgusting. I am pretty sure my eggs were fresh so I have absolutely no idea what went wrong.
Help please!!

janwetherell's picture

I found that I only needed the juice of half a lemon to 85g of sugar to make the drizzle crunchy. I spooned the juice of the other half over the cake before putting the drizzle on - it made the cake very moist and lemony - went down a treat and has now become a regular in my house!

mounses2's picture

I know this recipe off by heart as I've made it so many times and people always want the recipe when they taste it. Like Jenny, I used two lemons as well.

rowheldew's picture

Absolutly GORGEOUS, made with 2 nine year olds who loved it, we added orange zest which complimented the lemon a treat, sublime! Only thing was took out of the oven after 20 mins or would have burnt!

buithi's picture

This cake is gorgeous. Mrs Hen loves it and can eat a good few slices at a time. Always a good sign.

taz-hunt97's picture

what a great cake!!! im 12 and i baked this cake for mum, grandma, grandad and me!!! im very proud of myself because i have made a good cake from scratch! fantatic!!! :D

kerry-undery's picture

I love this cake! Actually, so does everyone who's tried it! Just about to make it for the third time. Definitely tastes better with extra lemon rind.

sonali80's picture

Absolutely delicious! It is very easy to make. I also added the grated rind of two lemons, instead of one.

Next time I am going to make more of the lemon drizzle too, and pierce the holes deeper into the cake.


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