Lemon drizzle cake

Lemon drizzle cake

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(1459 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 (1764)

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.

jannet123's picture

This cake was lovely though if I make it again I'll make more "drizzle" as some people have suggested

laura1977's picture

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

kpotiriadis's picture

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

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

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

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

georgelikescake's picture

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

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

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

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


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