Lemon drizzle cake

Lemon drizzle cake

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(1323 ratings)

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Cooking time

Prep: 15 mins Cook: 45 mins

Skill level

Easy

Servings

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

Additional info

  • Freezable
Nutrition info

Nutrition per slice

kcalories
399
protein
5g
carbs
50g
fat
21g
saturates
13g
fibre
1g
sugar
33g
salt
0.3g

Ingredients

  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 eggs
  • finely grated zest 1 lemon
  • 225g self-raising flour

For the drizzle topping

  • juice 1½ lemons
  • 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.

Recipe from Good Food magazine, December 2007

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Comments

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biwanjiru's picture
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fantastic cake, i added more lemon. i made again but with limes and it was fantastic

marieelizabeth's picture

my 5 yr old and i have just made this really nice ,easy not too sweet will make it again may add more lemon next time definatly one to recomend!!

vanessa3338's picture
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Delicious. Read the other reviews & also decided to add extra lemon which was just right for my taste. Not sure if it was my oven but took an extra 15 mins than recommended to cook. When it came to pouring over the sugar & juice mixture I only used half as felt there was far too much & it would swamp the cake - HOWEVER with hindsight I think the cake can more than take it & will def use full amount next time. And there definately will be a next time. Lovely.

saffie's picture
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really nice ,but added more lemon juice to the cake,and another lemon and the zest to the drizzele ,it went down very well !!!

mbennett's picture
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Made this over the weekend, took on board comments re needs more zest and juice, used 2 lemons...the best cake I've made for ages, truly truly scrumptious

topcat7000's picture
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Really yummy and easy to make. I didn't have a small loaf tin to hand so used a shallow square tin which worked fine. I added a tablespoon of lemon curd to the mixture which helped make it very lemony. Delicious! This was my first try at a recipe on here - looking forward to trying another.

angelacoller's picture
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A delicious cake which was loved by all the family. Used two lemons in the topping but the same amount of sugar. Was not crunchy on top but soaked into the sponge to give it a lovely tangy but not too sweet flavour. Scrummy!

tinselworm's picture
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Tasted amasing and looked fantastic but nothing like the image. I found that my drizzel didnt form a crunchy top it just sank straight through. Most dissapointing, maybe i poured it on while the cake was too warm? Will definatly make it again, possibly with Oranges!

daramckenna's picture
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I made this and it was a total flop... the centre never cooked and it didn't rise so ended up being a stodgy brick :o(

sumartin's picture
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great recipe, so easy. Light and yummy, wonder how long it would keep given the chance!

sumartin's picture
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the best lemon drizzle cake recipe ever, easy to make and so light to eat. It make keep well, but never gets the chance!

_michelle_'s picture
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I've just made this cake for the seoncd time and whilst it's delicious, the lemon topping didn't turn out as I expected. I did add the zest of two large lemons for extra zing, as the first one I made wasn't lemony enough for me. Next time I will make two at the same time, as one really isn't enough.

lowkesa's picture
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Looked nothing like the picture, but fantastic nonetheless!

goldielocks_79's picture

Made this for the first time to take into school to liven up our teacher training day and it certainly hit the spot, everyone loved it! Easy to make and nice and zingy if you use two lemons. Will be making this again before too long I think!!

mrskoik's picture
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Mmmmmm very nice cake. My husband finishes it within a day or so!! Have made it three weekends on the trot now.

khosanab's picture
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beautiful, delicious, marvellous, my boyfriend loves it

khosanab's picture
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very nice and lemony, this is one of the best cake i have ever baked, my boyfriend loves it

cvryan's picture

This recipe was fantastic and really easy to make. I find that adding the zest and juice of 2 lemons gives it a nicer taste though

wendylorraine's picture

I have just seen the recipe as not been on the site for a while. I will definite be giving it a go tonight. Watch this space!!

finland's picture

The perfect lemon drizzle cake... Exactly the same recipe as my Mum gave me about 30 years ago!! Now and then I swop the lemon juice for fresh cranberry or black cherry juice. Kids love the pink tinge it gives the cake.

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