Lemon drizzle cake

Lemon drizzle cake

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(1439 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 (1752)

LittleDave212's picture

Hey gang, in a bit of a jam with my lemon drizzle cake. It's burning up like a red head in the sun, but the middle is a soggy mess (in a similar manner to my first marriage). I'm a desperate, desperate man with a serious hankering for drizzle. SOS oven lovers, but help me out.

clojob's picture

When cakes are burning on the outside but not cooked in the middle, just cover them with foil and return to the oven. Perhaps lower the temperature a little also.

sharonmx5's picture

This cake cooked well for me in one hour rather than the time stated. It did turn out more like a loaf in shape though with a rise and a crack down the middle. Tastes very good but next time I will use more sugar in the drizzle.

mrs_toast's picture

Just made this today - first bit of baking in my new mini-oven! Used a 20x30cm(ish) tray not loaf tin and it worked fine. Just turned the oven down a bit so it didn't burn on top. It took about an hour in total. Despite what some people say, I don't think baking is an exact science - I follow recipes but not to the letter. Just play it by ear and it generally will turn out ok!

carascakes's picture

I have made this cake about four times now. For two of those attempts it turned out great, just like a normal cake but for my other two it erupted and spread over the sides. After cooling, the cake tasted like usual but had collapsed in the middle and dripped over the sides onto my oven. I'm not sure why this happened, can anyone help?

czkwmr's picture

Cooking time is way out as stated by others it needs far longer than 50minutes and the other side becomes too dark.....:( disappointed

katbakes's picture

This is absolutely delicious, very light and not with an overpowering lemon flavour. I used a little bit of lemon juice in the cake as well as in the icing to give it a bit more flavour and I also added a little bit of flour between the eggs, otherwise the mixture gets a bit lumpy. It did take an extra 15 mins to cook the middle though so I put foil over the cake to stop the outside burning. Definitely making it again!

misshannah22's picture

I've attempted to make this cake several times now and only once have I managed to cook it all the way through, normally I end up hacking out the uncooked middle so it looks as if a rat has been at it. I couldn't have kept it in any longer as the outside was dark brown as it was.. The only time I have successfully made this cake was when distracted by a phone call I forgot to add the lemon zest and added it once the cake had been in 10 mins...

ddoyle's picture

I would suggest getting an oven thermometer, sounds like your oven might be too hot

Mia82's picture

Made this today first time ever making a lemon drizzle and I am so pleased with the result! Had to give it an hour and 5 mins to cook through though and used juice of 2 lemons for the drizzle as suggested.

CAH1945's picture

One big problem with this recipe for me was that the size of tin given 8cm x 21cm - the nearest tin I had to that is 12cm x 21cm which I assumed would be fine. However 30 mins. through the cooking, the cake erupted and the cake mix cascaded down the side on to the floor of the cooker and a depression appeared in the middle of the cake. Up to then it had been rising nicely. I turned the cake around and let it finish cooking at which point, the other side erupted leaving an even bigger depression in the middle, with an overly brown edge on one side. As the temperature of the oven was 180C (not using fan) which was as shown on the recipe - what on earth went wrong!!! This would not have happened if I had been using one of my bigger tins but, even though my tin was slightly bigger than indicated, I end up with one mess of a cake.

thequeenoftoast's picture

I have used this recipe approx 6 times with fantastic results but the last two times I have suffered from the sunken cake in the middle problem ..I haven't changed anything in my ingredients or method..so I'm a bit perplexed as to why . I do bake in a gas fired rayburn and the temperature can be variable ..maybe I need a hotter setting ? ..Oh well will just have ot make more to find out ;-)

Shellaroo's picture

This cake is dead easy! I'm really not a baker but this is the only cake that I bake that turns out well.. I make mine in a deep heart shaped tin and I check with a skewer to make sure it's cooked, amazing taste and so moist !

CuriousGertrude's picture

Great recipe, works every time.

I've also made it using doves farm gluten free self raising flour, substituting 50g for cocoa powder, vegetable oil instead of butter and using oranges instead of lemons. It worked a treat and kept surprisingly well. Next step, substituting the eggs!

corrinamoore's picture

Made this at the weekend and this is an excellent recipe, however I only had 1lb loaf tin liners and 1lb Loaf tins...... Therefore ended up making two, which actually really suited me as two cakes were are always better than one, and managed to give one as a gift as an Easter present. Would highly recommend this recipe!

imicola's picture

Not sure why this seems to be one of the highest rated recipes on this website. It was ok, but I have made far better lemon drizzle cakes using other recipes. I agree with many other comments that it is tricky to get the cake to cook thoroughly without the outside getting a bit burnt, even at a lower temperature.

soph3185's picture

Simply amazing! So glad that I found this recipe, I've made it so many times. It never looks anything like the photo but it tastes perfect

hunish's picture

I baked this cake today. I added cream, lemon curd and some fresh raspberries and It came out wonderfully. Very quick and straight forward. Definitely recommend this recipe!!!

GGMa19's picture

I have made this cake twice now ,success both time ,the family loved it .the only change I made ,was to use a square 8 in tin , it makes 16 very good sized pieces , served with fresh raspberries and cream a very easy dessert .

Coliz's picture

Made this today and very nice but the other lemon drizzle cake with the ground almonds that used to be on this site did have the edge but can no longer find it.


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