Lemon drizzle cake

Lemon drizzle cake

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(1439 ratings)

Prep: 15 mins Cook: 45 mins

Easy

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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Ingredients

  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • finely grated zest 1 lemon
    Lemon

    Lemon

    le-mon

    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
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 85g caster sugar

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.

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Comments (1752)

julialallan's picture
4

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
5

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

bellymonster3's picture
5

Very easy to make and very yummy.

sharonwithnell's picture
3

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
5

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
4

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
5

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
5

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
4

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
5

sublime!

karengannon's picture

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

amyg1987's picture
5

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
5

Quick, simple and tasty. Always goes down well.

sweeena's picture

This cake is gorgeous!!
I actually under cooked it and it worked brilliantly!
This was because there was a gooey, lemony, sticky sauce in the centre, which was DELICIOUS with the actual cake part. And so extras like cream, creme fraiche is not needed to go with the cake!!

Another thing if you have any lemon syrup left over from pouring over the cake, mix in gradually icing sugar so you have a crisp lemon icing also.

This cake is lovely and got a bi tumbs up from all the farmers that tasted it!!!

nicolamcc's picture
4

Oops forgot to rate!

ps Ginger, maybe you could try cooking it at a lower temp for a little longer to make sure the middle is cooked? The middle of mine was totally raw after 45min but 10min later was perfect.

nicolamcc's picture
4

Gorgeous cake, beautiful fine texture - I've never been so proud of anything I've baked before :) BUT would def add juice of lemon next time as it's not quite lemony enough for me. Also, could I reduce the eggs to 3 without harming the cake? 4 eggs seems a lot to me and I can almost taste them. Still lush though and def a winner that I'll adjust and make again. Took an extra 10 mins in my fan oven.

neets01's picture
5

Great recipe and very quick to make. I've made it at least six times and everyone loves it.

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