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Lemon drizzle cake

Lemon drizzle cake

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(1397 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

  • kcalories399
  • 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 (1719)

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.

topchuff's picture
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sorry forgot to rate

topchuff's picture
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this recipe is excellent. Moist light and with a little more lemon very refreshing cake. On second attempt used 2 lemons instead thankyou to all those that suggested. very yummy

rodders79's picture
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Being an inpatient person, we've just tried it. I wouldn't have been happy taking this into work due to the burnt bits on the sides.

The taste was brilliant, if only the appearance had been better. I've decided to give it another go tomorrow and put the cake lower down the oven to try and prevent it burning. Also I may try icing sugar rather then caster sugar on top. I'm sure the picture is of icing sugar?!

Overall I will rate as a four due to it not working out first time around and some of the inaccuracies of the recipe.

rodders79's picture
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Will rate once it's been tasted......it's yet to be eaten but I have just finished making this. It took around 1hr 10 mins to cook and I was starting to have a panic as it was burning on the top but the middle was still uncooked!

Anyway, it's done now and although looks burnt at the edges, still looks eddible, the drizzle helped!

Will be taking to work on Wednesday (keeping in an airtight container until then).

Feel that the recipe could've been explained a little better and I'm sure the cooking time is wrong.

pipper's picture

wow another fab cake and so easy to make I used two lemons fir the zest.Im going to make one with an orange.

selthejester's picture
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I found this hard work without an electric blender but I have learnt my lesson. I will purchase one soon.
My oven is probably not the best so the cooking time was about 1 hr 15 mins but the results were fantastic. I & all my friends loved this cake & I will bake this til the day I die.

rowanp's picture

This cake is absolutely brilliant! It's really easy top make and delicious. I used twice as much lemon and sugar for the topping then pricked more holes in it the day after and added the juice of another lemon to make it really moist. Brilliant!

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