Lemon drizzle cake

Lemon drizzle cake

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(1461 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 (1769)

terrylily's picture
4

Just got chickens and looking for recipes using eggs.

Lovely cake first time (and I'm famous for making sponge cakes that end up as pudding with custard!)

Took 1hr 5 mins. I didn't get a crunchy sugary top - not sure why. Will use 2 lemon zests next time.

katepturner's picture
5

Absolutely delicious and so easy you could make it with your eyes closed! I've made this so many times now and it's always a hit. Have always used the rind from 2 lemons and it's perfect - lemony but not overpowering.

sheydon's picture
5

This cake is really Yummy and not much trouble to make. My son loves it so made two last time and they last for ages wrapped in tin foil.

trixyvixy22's picture
4

very nice! added lemon juice in cale mixture too. My drizzle didn't go hard in top though- not sure why

akendrick15's picture

My sister made this
cake the other day
it was so good i didn't believe
she made it. :)

Linnyma's picture
5

Easy to make. The taste and texture was delightful. My sugar drizzle didn't go chruncy but it didn't matter.

louadams's picture
5

Made this a few times now. So quick and easy and it tastes delicious.

rosm3nty's picture

Love this recipe. It tastes fantastic, however the middle of my cake keeps coming out a bit soggy although the rest is perfect. I've been getting round the problem by cutting the centre out and presenting it as a ring cake which works well but can anyone offer any suggestions.

gervais's picture
3

I have just given it a 3 star rating because whilst it worked there really, in my opinion, is nothing special about it. As someone previously wrote it is a standard cake recipe with the addition of lemons, I made this 30 years ago at school under the heading of 'creaming method' cakes. The icing is satisfactory but again hey lemon juice and sugar what's new?

pennypops's picture

Thankyou for this reciepe. It was so easy to make and really delicious. My small grandsons have rated it a thumbs up.It was lovely and moist and well worth the effort as I am not the worlds best cook. I was very pleased with myself how well it turned out.

cosmosshow's picture
5

Easy & quick to make! It was delicious!

lizziejsmith's picture
5

I cooked for twice as long. Delicious.

gretahenderson's picture
5

I made this for fathers day and it was so good. Everyone loved it even my friend who normally hates cakes went back for a second helping.

wongiwoo's picture

I made this into a cake instead of the loaf and put a filling of philadelphia mixed with lemon curd, well nice. It went down very well at school bake off and made a profit of £8 for the school.

vlaoverton's picture
5

I've made this so many times; it's so easy and never fails to impress!

josehopkins's picture
5

Delicious, lovely and moist. Very easy to make and tasted fabulous.

mturpin's picture
5

Absolutely beautiful recipe. Perfect for so many occasions. My mother (sadly now passed away) was a baker/confectioner and I grew up in a cake shop. This cake, she would have loved. Thank you.

mamadread's picture
5

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.

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