Lemon drizzle cake

Lemon drizzle cake

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(1272 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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madeintheuk's picture

This was absolutely superb. Unfortunately it only last one serving between 5 of us. Will definitely make again.

phildelahaye's picture
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another 5 star rating for this one - wonderful texture and very easy to make.
It needed longer in my oven though but was easy to test with a skewer so not a problem!

charlotte12345's picture
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oh yes and i forgot to mention, it took about an hour in my fan oven at 160 C

charlotte12345's picture
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first cake i've ever baked and was soooo easy!
i used the zest of two lemons and added half a lemons worth of juice into the actual mix,

It is actually cooling just now and i have just put the drizzle on, so i don't know if the crusty layer is going to work or not yet.

Tried a little bit a minute ago and couldnt of asked for a better tasting lemon cake!!

psalm23's picture
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a wonderful recipe, got great feedback :-)

spenceroriel's picture
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Absolutely brilliant. I like to poke a sizeable hole in the middle of the cake while still warm, pour some drizzle in that and then on the rest of the cake. It's then got a gorgeous first-bite moistness. Also, I use light brown sugar instead with a sprinkle of golden granulated, just for some variation. Excellent recipe though!!

rangel1984's picture
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Brill cake! Really light and fresh!

joannemorgan's picture
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Easy to make and delicious

mum121's picture

I have just made this cake and half of it has been eaten already, still warm from the oven. The sponge is very light. I also used the zest of two lemons as per other comments. My two teenagers who say they don't like lemon absolutely loved it. Highly recommended.

mcslee's picture

Must agree with some of the other comments, zest of 2 lemons made for a much tastier cake. Also, found that 45-50 mins cooking time at 180/fan was nowhere near to close enough. Much closer to 75-80 mins, but may just be my oven!

Otherwise great!
:)

ceebook's picture
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I found this a great Family cake - trouble is it didn't last very long.

janetnick's picture
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Lovely cake but took rather longer to cook than the recipe suggests even though my oven is usually very quick. I used the correct size tin but would reduce the quantities to three eggs next time as I felt that there was really too much mixture for the tin.

ellejs3's picture

Fantastic moist cake with lovely lemon flavour that everyone loves,
i make this every week!

kizmax's picture
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BRILLIANT ! I bake alot and this is so simple and easy anyone can make this, I followed the recipe as I was making it for a moving in present for my friend. she loved it and thought it was perfect, I would do as the others suggested and use 2 lemons but everyones personal taste is different. Excellent recipe dead easy and quick to make will definatley make again and again !

indigoorb's picture
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Absolutely delicious. Would agree though needs zest of 2 lemons.

beverleyc's picture
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Lovely zingy cake, very straightforward to make and came out really light. The topping gives it lovely squidgy bits too.

svr1986's picture
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Great recipe, so easy to follow for a novice baker like myself and I have had so many good comments (in particular, comments off my Nan no less who is a keen baker and has been asking me for the recipe ever since!)

nicnaknoonah's picture
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This cake was absolutely delicious but the drizzle didnt turn out like in the picture so I will try using icing sugar next time.

leanne82duke's picture
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this is my new favorite cake it is fantastically moist and the flavors totally wake your mouth up.
very easy to make too.

tats1977's picture
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I made this cake yesterday and it turned out fantastic. Used two round cake tins instead of the loaf tin which worked just as well. I wanted to make two, one for home and one for work. Used two lemons for the zest to go into the cake.

Used icing sugar instead of caster sugar with the lemon juice which was fab. Also the cake just took 35 minutes in my fan assisted oven. Would recommend and make this again.

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