Lemon drizzle cake

Lemon drizzle cake

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(1330 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

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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cocovanilla's picture
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Moist and tangy cake - very tasty! Will make again, but not too often as it contains too much sugar and butter - an unhealthy little treat. Stuck to the recipe and the cake was lemony enough for me, didn't feel like adding more lemon as others have!

shrutidhungana's picture
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Seeing this has so many reviews already, I contemplated not saying anything however the cake is, as already described, easy, light, moist, tangy depending on your taste, it'd be wrong for me not too. I actually think the cake could do with less sugar so tried making the orange version with 25g less and it was much more to my liking. But this is personal preferance. Better than any shop bought BY FAR

donnabennallack's picture

briliant cake, as it say"s in the recipe make two as they don"t last long

claire-success's picture
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This cake is lovely and moist, as suggested previously I would add the zest of 2 lemons and it is just as lovely made with oranges, I also decorated it with 'orange and lemon jellies'. Not sure whether it lasts the stated 2/3 days as it disppeared in 1 day ;)

west1871's picture
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made this again - used a larger approx 9x5 inch loaf tin and was perfect - even cooked in 50 mins, less time than it took in the tin specified on the recipe.
used 100g caster suger for the drizzle and much better topping.
want to re- rate to 5 stars now!!

sweetasasugarstick's picture
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Excellent recipe - turns out fantastic every time, but definitely needs two lemons, also great with some orange and a pinch of cinnamon.

Made it this afternoon and added some extra zest to the drizzle topping which looked lovely. Have found that the topping hardens better if it is slightly thicker (more suger, less juice) and the cake a little bit cooler. Having said that, letting it absorb into the cake makes it extremely moist and lemony!

Super!

karinaschwarzer's picture
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Good recipe.......... hubby loved it! Thanks

whiskymiller's picture
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Fantastic recipe! I've used it a number of times now and it always turns out delicious.

dollymix's picture
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yummy

dhracer's picture
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Delicious!! I made two at once and used a little under double of all the lemon (including the drizzle).

Freezes very well (I sliced first so we can just take out one or two slices at a time), perfect to eat out on a long bike ride

leamac83's picture

Made this yesterday as a round cake rather than a loaf, sandwiched it together with some marmalade and added some lemon butter cream icing. Deeeeee bloody beautiful!!

juliecw's picture
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So quick and easy to make, and we all loved it. Should have used two lemons as per suggestions above - will do next next time to make it more lemony and moist.

potatohead's picture
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Great recipe. Very easy to make. I added 2 lemons as suggested and also a little icing sugar to the "drizzle" in the hope that it would look more like the picture above - it did!

cup_of_katy's picture

LOVED this recipe, made it for work and it was the first to finish. I would definatly add more lemon zest in the cake. I cooked mine for 50mins at 160 in a fan oven & the top was slightly burnt but the middle was a little undercooked. Next time i think i'll cook on 140-145 for 45 mins.

Lovely recipe though, nice a moist and perfect texture!

katiegregory's picture
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So quick and easy to make, absoluetly delicious.

paulnlondon's picture
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Truly wonderful cake, it has a real wow! factor - it manages to be light and moist and rich and zingy all at the same time. I'd seen a similar recipe that added lemon juice to the batter and I added about 3tbsp.

The one I baked yesterday was supposed to be for me to take to work but it is practically all gone, I'm off to the shops for more butter and icing sugar - it is a good thing it was so easy!

lfarley's picture

Easy peasy, lemon squeasy! Well, someone had to say it. This recipe is great; if it works in my oven it will work in yours! More lemon zest in the cake is my only recommendation. Everyone absolutely loves this cake.

mazzy7's picture
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Great, easy to follow, worked a treat!

darthbaker's picture
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Best cake ever....

I too have experimented and thought I'd share my (recently finished) success.

Chocolate Orange Marble Cake

Follow the above substituting (2 )Oranges for the lemons.

Spoon half this mixture into the tin and add a desert spoon of cocoa to the remaining mixture.

After mixing spiral the cocoa mixture and smooth for baking and drizzling as above.

Enjoy.

west1871's picture
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make this cake again today, used uttlerly butterly (70% less saturated fat than butter) the cake rose much more - still took just over an hour until firm to touch.
Did have success this time with the drizzle, my tip is to use more caster sugar and I added extra sugar until the mixture coated the spoon then left until the cake was just warm - the drizzle mixture had settled so the sugar was at the bottom, I then poured the drizzle over the cake, the sweetened lemon juice went over and sunk into the cake and the sugar stayed on the top. bingo!!
Does seem like the cake tin size stated is too small though. Might try a slightly bigger loaf tin next time and it might cook quicker.

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