Lemon drizzle cake

Lemon drizzle cake

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(1446 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 (1756)

deanab's picture

This was so easy to make and probably one of the best cakes I have ever made. Really moist with a crunchy topping. Will definitely make again!

good-food-girl's picture

So pleased I made this cake. I used more lemon zest and it was delish! Surprisingly, even better the following day. I think this is now classed as a 'family favourite'.

carrotcake567's picture

A great recipe, my old and well loved lemon cake recipe may get the boot!!!!

Siobhan218's picture

Very easy, I always use 2 lemons. My drizzle never sets like it has in the picture but it tastes very good anyway and stays moist for several days.

julialallan's picture

With so many ratings I felt I had to make this to see what the fuss was about, had the same problems as other people, glaze soaked completely into the cake, took a lot longer to cook than stated, but it tasted superb. Perhaps it should say icing sugar for the glaze? I will try that next time.

scowperthwaite's picture

This had worked out to be the best lemon drizzle cake I have ever made

bellymonster3's picture

Very easy to make and very yummy.

sharonwithnell's picture

I tried this after reading all the great reviews. I have to say I found the cake rather stodgy and heavy for my taste.

steffy1985's picture

Lovely - i made two 1lb loaf which turned out well, althoug my glaze didn't look as impressive as the pic but it was still delicious - definately making this again!

paulab1's picture

Delicious cake and very moreish. My 9 year old daughter made this under supervision and it was fab!!!!!!!!!

laurad02's picture

This is the first cake Ive ever made ( Im 31!!!), and it was lovely, turned out perfect, all the family loved it!! great recipe I will be doing again!!!

nicolamcc's picture

The second time I made this it had a much coarser texture - I'd be interested to know if anyone has any idea why.

1st time: used 3/4 stork & 1/4 butter, plain flour + 3tsp of baking powder and mixed all in processor.

2nd time: used utterly butterly, SR flour & mixed with electric beater.

The first version was soooo fine and smooth in texture - I def preferred it. Would just like to know which element made it like that or if I need to repeat each step.

sally_176's picture

Fabulous cake, one of the very few that i can actually make!! I too used the juice and zest of both lemons. I have to cook it for more like an hour in my fan oven though but it's still excellent. My husband makes jokes about my usually rubbish cakes, its a bit of a family joke but this one surprised everyone, i've now made it about five times and everyone loves it!!!

mommydog's picture

Great recipe! I tweaked it a bit, and omitted the lemon zest from the cake, and added 2 tsps of Boyajian lemon oil to the cake, and I used the zest in the drizzle. The lemon oil gives it a wonderful lemony flavour.

natashastirrup's picture

Delicous. I have made this sooo many times. It's dead easy but my friends all think I'm such a good cook!

littleya's picture

This is my first lemon drizzle cake, which is very easy to make and very tasty. However, there are two small problems not as the recipe said "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. " : 1) my lemon drizzle totally soaked in, but there was no crisp sugar topping; 2) The top half cake was soaked with more juice, so it is tasted nicer; but another half is a little too dry.

shabnambhatia's picture


karengannon's picture

I have made this loads of times it never fails, lovely.

amyg1987's picture

Made this for my moms birthday. I had never made it before but was really really impressed!
I used 2 lemons for the zest to make it more lemony, it was delicious, will definately make it again.

csheeka's picture

Quick, simple and tasty. Always goes down well.


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