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Lemon drizzle cake

Lemon drizzle cake

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(1419 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

    Egg

    egg

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

  • finely grated zest 1 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

    le-mon

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

  • 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.

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Comments (1741)

hayes812's picture
5

Made 2 of these cakes last night and friend came for lunch today, we each had a large slice with a cup of coffee. The lemony tang of the sugar crust was just scrummy, I have put the other one in the freezer.

sarahatt's picture
4

Great cake!! it didn't last long in my house- Very popular!! Personally though i think it needs a touch more lemon, which is my reason for giving four stars & not five!!

yummyfw's picture
5

I'm a rubbish baker! EVery cake I bake either goes wrong or very nearly does as neither my old Aga or oven have a thermometer. But this cake was a TRIUMPH! It was very easy to make, incredibly moist and tangy (used two lemons) and extremely popular at yesterdays family gathering. thank you thank you thank you!

helenlawson's picture
5

This cake is lovely and so simple. I used 2 lemons and icing sugar for the drizzle. I always get requests for this cake, it's a real favourite.

ribblett's picture

Just waiting for the cake to cool at the minute and can hardly wait to eat it. So easy to make, love the recipe. Thanks

ericaantonia's picture
5

A weekly favourite. I now also have to make one as a gift when I visit my mum. I use 2 lemons and sometimes a lime.

nancydumpling's picture
5

Did stick to the recipe - was fantastic. Enough of a hint of lemon in the cake itself. The top of mine didn't quite look the same as the picture (with the sugary glaze) - but tasted great!

ukania's picture
5

Lovely and a great thing to make on a rainy afternoon with the kids

gunnells3's picture
4

my mum(H's) maked this cake i like this cake maked it again
by amy

elle01527's picture
5

A lovely moist cake that is delicious - used the recipe as stated and found it just right. Defo do again!

redpoppy78's picture
5

Gorgeous moist cake, I made this for a friends Birthday and she loved it.

passmore's picture
2

This recipe has been around for a long time. My gran made it at the end of the war years as long as she could purchase an orange or lemon. If not other citrus fruits or dried/soaked fruits could be used instead.

passmore's picture
2

This a very traditional recipe my gran use to make and is supurb. You can add other fruits into it like sultana into the recipe.

passmore's picture
2

This recipe is in several cookery books made in exactly the same way

pastapoll's picture
4

First time I'd made lemon drizzle cake and was pleased with it. Did make extra topping, as suggested, but could have done with even more, maybe double up. However, it was rich and tasty and didn't last too long!

cocovanilla's picture
5

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
5

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
5

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
5

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!!

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