Lemon drizzle cake

Lemon drizzle cake

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(1446 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 (1756)

laura1977's picture
1

Will not bake this again. Far too heavy and greasy. I prefer a much lighter cake.

kpotiriadis's picture
5

Really great and easy recipe - as per some of the suggestions I used zest from two lemons, and also used juice of both for the drizzle ...

jennycampbell456's picture
5

WOW, This is the best cake I have ever tasted. The whole family scoffed this way to quick. Will need a few more hours in the gym after eating this.

Not tried with 2 lemons but will on the next one.

wakeywildcat's picture
5

Absolutly delicious will be making this again very very soon!

trueblood99's picture

DELICIOUS! Really easy I can't bake and this iss the first cake I have made that everybody loved! I did use 2 lemons though to make it even more lemony!

petesfanny's picture
5

Absolutely delish! Used 2 lemons as previously suggested. Will defo make again.

georgelikescake's picture
3

I couldnt get my icing to be anything like the one in the picture, it never frosted like that. Also the cake itself didnt have much lemon flavour even though I followed suggestions of using 2 lemons' zests... Also took an extra 15-20 minutes to bake although not sure if the tin I used was a bit smaller than specified.
Overall, it was nice and my mum enjoyed it (it was her bday cake) but not sure I would rush back to it

kennedyd1's picture

This is totally gorgeous, have made it several times now and each time I have made it doesn't last long. Yum Yum!!

blueskygirl's picture
1

Not enough lemon flavour from the zest even though I used two lemons. I think it needs the inclusion of juice in the mixture as well. I have made a similar recipe from Stephanie Alexander and it uses the juice of the two lemons as well - and this cut through the rich butterness of the cake much more effectively than this recipe.

pennyburghart's picture

This is a fantastic recipe. Quick and easy to make. You can use Vitalite or similar if you don't want to use butter and it's just as good. Everyone loves it.

suejoyce's picture
5

My family thought this was the best lemon cake i have ever made. Other recipes I have tried have not been as moist or lemony! It was a great hit with my sons but disappeared fast so would also make 2 next time! I also used the juice of 2 lemons.

lynnelowry's picture
5

this is a family fave.. but its also winner for the school fair....
alwas turns out really really well.

lagardelle's picture

How can Tana Ramsay take the credit for this great recipe which I have been making for years, copied I from the magazine "Home and Freezer Digest"

farrowpeas's picture
4

I made this cake to use up some spare lemons and I was surprised what an easy recipe it was! It tasted lovely and I added some lemon icing to the top of it to make it extra special. I would recommend this to everyone as it is quick, easy and fun to whip up!

hayes812's picture
5

forgot to rate it

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

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