Lemon drizzle cake

Lemon drizzle cake

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(1458 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)

rodders79's picture

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

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

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!

rholda's picture

I have made this cake a few times as I love it, but have never managed to get the same crackle top as the recipe shows, but then I dont know how caster sugar can make a crackle. Has anyone else had this problem? certainly doesn't make a difference to a delicious cake

Rholda, Johannesburg, SA

juliepooley's picture

This cake is awesomely gorgeous. I use icing sugar and lemon for the drizzle though and pour it over the cake while it's still hot in the tin. Yummm

kasiakoczwara's picture

Fantastic! I've used lemon extract (1tbsp) instand of fresh lemon, but still was fab. My 2-year old got 3 slices for lunch yesterday. :)

rvl100's picture

I've made this cake twice and its lovely. I had to cook it for 1hr 5mins, and used the zest of 2 lemons. I used Stork instead of butter and it worked fine.
With the drizzle, try mixing it just before you put it on the top of the cake, otherwise the lemon juice dissolves the sugar and you wont get the crunchy topping.

west1871's picture

followed the recipe to the letter- lovely cake, very lemony, if not a bit greasy, would probably use less butter next time.
Definately needs longer than the time stated , mine needed 1hr at 170c fan (my oven is normally very quick). After the 50 mins my cake was not cooked and you could tell as the top was bubbling and not fir to the touch so I left it until it felt firm and there was no visible liquid on the top and it tasted lovely.
One final point - I too could not get the finish on the picture with the glaze even though left to cool a bit- I don't believe its possible.

joanneclaire's picture

Made this last night! Used the zest of one and a half lemons for the cake which worked well! However, I think I'll try using icing sugar instead of caster sugar for the drizzle on top next time!

mojito84's picture

Very easy to make and nice and lemony.

solatium's picture

This is delicious, I cooked it in two deep victoria sandwich tins, so had one to eat warm when the topping was gooey and saved one for the next day when it was crisp mmmmmm lemons

lornstar7's picture

This cake is heavenly. The best cake ever! Definitely go for 2 lemons, and keep an eye on it as it cooks - mine was ready after 35 mins! yummmmmmmy!

fathertedsfavenun's picture

this is absolutely goregous, loved by all the family, and easy enough to make (ask my 9 year old!!). Love it!!!

o_deanna's picture

Very delicious for such a simple recipe - I use more lemon for extra tang, and it stays moist for days with all that juice.

tan_tan's picture

Very Very nice cake. the drizzle didn't work though-its slid off the top and only soaked in where the cake had cracked! will make a mormal lemon icing next time. I used lime zest in the cake and it worked a treat.

milesmum's picture

I find it easier to weigh my eggs in their shells (eg. 266g) then combine with equal quantities of butter/sugar/flour. Love this recipe. Served it recently with a lemoncurd/mascarpone filling.

claireliz27's picture

Fab cake and really easy to make. Like everyone else added 2 lemons and tasted great!!


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