Lemon drizzle cake

Lemon drizzle cake

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(1450 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 (1757)

gretahenderson's picture

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

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

josehopkins's picture

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

mturpin's picture

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

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.

donnapeters's picture

Increased the lemon as suggested by other readers, as I was making the cake for a party i did a double batch and did one lemon and one lime - fantastic - the cakes did not last very long at all !

mamgoose's picture

I live in the countryside where it is a long way to the shops. I made this cake for the freezer, just in case of sudden visitors. I wondered whether freezing would spoil its moistness, but it was perfect. No teatime visitors so we ended up eating it ourselves.
Delicious and very refreshing.

berillais's picture

Made this recipe after buying a load of lemons and thought it would last longer than an afternoon. My daughter and husband demolished it. I now have instructions to make it for my daughters birthday cake!

jlawsonwood's picture

We took your advice and made 2! Both demolished in a day!
Only difference was that we heated the sugar and lemon before pouring on as we are not so keen on the sugar topping.

Delicious! Making 2 more.............

pampam21's picture

This is lovely, I put the grated zest of two lemons in the cake, have given this cake away as presents. Will continue to make this cake.

natalierachel's picture

Lovely cake. Half eaten before it had cooled! I would prefer a bit more lemon flavour but it was perfect for my children. Will definitely make again.

jenhallfairlysmall's picture

Five stars easy peasy!

jenhallfairlysmall's picture

This is absolutely amazing! Seriously, it is award winning. I have made this cake many many times and everyone loves it. I usually use 2 lemons for the cake, rather than one and a half, and then just increase the amount of sugar a bit for the drizzle so it has the right consistency.

I have never acheived the lovely glazed look that the picture has, maybe this could be acheived using icing sugar as well as caster?? I do often replace about a third of the caster sugar that is used in the drizzle with granulated to make it a bit crunchy on top which is lovely.

I can appreciate why this is one of the most favourite recipes on this site....well done Tana!

nadineby's picture

Longing to try it will be making it soon!!

gwenniep's picture

Yum Yum, easy and delicious

gavita's picture

Really accurate recipe and a fantastic cake as well! I followed suggestions of using 2 lemons' zests, and the cake was lovely.

lauren2106's picture

I have made this cake 3 times now and the whole thing disapears in minutes.
Quick and easy to make and my daughters love to help make (and eat) this cake.

Also made one as a gift for my sister. She loved it.

Definately one of the best cakes I have made.

Yum Yum.


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