Lemon drizzle cake

Lemon drizzle cake

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(1459 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 (1764)

walnuts's picture

please can anyone advise me as i made this cake following the recepie, but when i sliced into it the middle was not cooked. It seems like a lot of mixture for a 2lb loaf tin, any ideas?

maureenchalmers's picture
5

scrummy - I've now made this three times and everyone loves it. Keeps well for three or four days wrapped tightly in foil.

josp74's picture
4

As per other comments really easy to make and tastes great. However it took 1h10 to cook so not sure if my oven temp was quite right but followed the instructions exactly? Also the cake has risen alot more than the above photo.
However will make again but might do in a normal cake tin rather than loaf tin so it cooks quicker.

c_foulk's picture
5

gorgeous - i just keep making it and people never tire of it!

angels68's picture
5

sorry me again forgot to rate it most definitly 5 STARS.

angels68's picture
5

Made this cake at the begining of the week, very easy to make if you not very good at making cakes like me they always seem to deflate after comming out of the oven, You will find this really easy and really tasty, this was a huge hit with my husband who wants me to make another and this time I might try it with buttercream in the middle.

shas_grub's picture
5

THIS RECIPE IS BRILL!!!! VERY EASY AND ENJOYED BY WHOLE FAMILY........I KEPT TO RECIPE DESPITE COMMENTS RECOMMENDING 2 LEMONS AND FOUND IT TO BE DELICIOUSLY MOIST AND LEMONY!! I DID HOWEVER ADD A BUTTERCREAM FILLING AS REQUESTED BY MY HUBBY & ADDED SOME LEMON JUICE TO THIS. I AM TAKING PIECE OF THIS CAKE TO MY MUM TOMORROW......SHALL LET YOU KNOW HER OPINION. THIS IS DEFINITELY A RECIPE TO BE SAVED AND MADE AGAIN X

bexbright's picture

Awesome cake! It didnt last long! I recommend it

bahrain01's picture
5

I have to say I read the comments left for this recipe and thought I would give it a try, it didn't disappoint. I do however agree with perhaps adding more lemon if you like it truly zingy and zesty. My husband and I loved it, suffice to say it disappeared within days.

hamishmum's picture
5

Absolutely delicious - i also used 2 lemons & the cake was a big hit with everyone. I froze it & it was just as good.

beverley3379's picture
5

Lovely cake, everyone enjoyed it and many compliments given. I found it just right with one lemon, but it was quite a large one.

simonew's picture
5

Really easy and delicious! My children loved it.

laineyjo's picture

I make this cake often for my coffee mornings and everyone loves its lemony moist flavour... there is never any left!

abcynthiachaser's picture
5

I absolutely LOVE this cake. I made it for a friend's brithday a few months ago and it was devoured very quickly, so I made it again yesterday but added more ingredients (one more egg, 300g sugar, stuff like that) and it was huge!! There is still only a quater left though, I shared it amongst my flat mates and they reckon if I don't pass Uni I should open a bakery.
I certainly recommend this recipe!!!!

nbenki's picture

I added more lemon zest and more drizzle the second time i made the cake. absolutely delicious.

zoejames's picture
5

Made this cake this afternoon and it was brilliant. Very easy to make and really tasty. I was worried that it would curdle when adding the eggs, but it was all fine, a really moist cake, enjoyed by everyone!

oligrace's picture

i made this for some french friends and they loved it which is really saying something!

littlemisslucky's picture
4

Tasted yummy, although a bit confused about size of tin and timings for this recipe.

ericaborg's picture

This recipe is fantastic ... only i tried it a 2nd time and added a teaspoon of baking powder. It made the cake rise nicer than without .

bluekooga's picture
5

The easiest cake I have ever made as well as one of the most delicious......my wife and daughters cant get enough of them !

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