Lemon drizzle cake

Lemon drizzle cake

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(1341 ratings)

By

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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
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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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mamadread's picture
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Oh, yum. One happy lemon freak here. So good I can hardly stand it!

kellyjarvis's picture

Made this at the weekend for freinds and it went down a treat, really moist and light, will definitely be making again. I too used zest of two lemons.

mobster72's picture

A novice baker like me found this recipe simple to complete and boy what a recipe!

The cake is fantastic and everyone wanted a second slice.

Made two, one lemon and one lime (based on a recommendation from another poster). If you are to try a lime drizzle cake I would recommend using the juice of 3 limes as opposed to 2 as the taste created from smaller fruits such as Limes fails to really fill the cake with flavour in the same way that 2 lemons are perfect.

For a simple cake to blow the socks off guests, its hard to beat this.

donnapeters's picture

Increased the lemon as suggested by other readers, as I was making the cake for a party i did a double batch and did one lemon and one lime - fantastic - the cakes did not last very long at all !

mamgoose's picture

I live in the countryside where it is a long way to the shops. I made this cake for the freezer, just in case of sudden visitors. I wondered whether freezing would spoil its moistness, but it was perfect. No teatime visitors so we ended up eating it ourselves.
Delicious and very refreshing.

berillais's picture

Made this recipe after buying a load of lemons and thought it would last longer than an afternoon. My daughter and husband demolished it. I now have instructions to make it for my daughters birthday cake!

jlawsonwood's picture

We took your advice and made 2! Both demolished in a day!
Only difference was that we heated the sugar and lemon before pouring on as we are not so keen on the sugar topping.

Delicious! Making 2 more.............

pampam21's picture
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This is lovely, I put the grated zest of two lemons in the cake, have given this cake away as presents. Will continue to make this cake.

natalierachel's picture
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Lovely cake. Half eaten before it had cooled! I would prefer a bit more lemon flavour but it was perfect for my children. Will definitely make again.

jenhallfairlysmall's picture
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Five stars easy peasy!

jenhallfairlysmall's picture
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This is absolutely amazing! Seriously, it is award winning. I have made this cake many many times and everyone loves it. I usually use 2 lemons for the cake, rather than one and a half, and then just increase the amount of sugar a bit for the drizzle so it has the right consistency.

I have never acheived the lovely glazed look that the picture has, maybe this could be acheived using icing sugar as well as caster?? I do often replace about a third of the caster sugar that is used in the drizzle with granulated to make it a bit crunchy on top which is lovely.

I can appreciate why this is one of the most favourite recipes on this site....well done Tana!

nadineby's picture

Longing to try it will be making it soon!!

gwenniep's picture
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Yum Yum, easy and delicious

gavita's picture
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Really accurate recipe and a fantastic cake as well! I followed suggestions of using 2 lemons' zests, and the cake was lovely.

lauren2106's picture
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I have made this cake 3 times now and the whole thing disapears in minutes.
Quick and easy to make and my daughters love to help make (and eat) this cake.

Also made one as a gift for my sister. She loved it.

Definately one of the best cakes I have made.

Yum Yum.

jannet123's picture
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This cake was lovely though if I make it again I'll make more "drizzle" as some people have suggested

laura1977's picture
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Will not bake this again. Far too heavy and greasy. I prefer a much lighter cake.

kpotiriadis's picture
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Really great and easy recipe - as per some of the suggestions I used zest from two lemons, and also used juice of both for the drizzle ...

jennycampbell456's picture
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WOW, This is the best cake I have ever tasted. The whole family scoffed this way to quick. Will need a few more hours in the gym after eating this.

Not tried with 2 lemons but will on the next one.

wakeywildcat's picture
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Absolutly delicious will be making this again very very soon!

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