Lemon drizzle cake

Lemon drizzle cake

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(1308 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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alianda's picture

This cake is delicious and easy to make. A huge hit with all the family!!! It was my daughters birthday recently and she asked for this cake and chocolate cake, I took a good quarter of the mix out and mixed with chocolate powder then gently folded it back into the remainder of the mix for a marble effect. It looked and tasted fab!!

squiggle123's picture
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Wonderful and very simple. The best recipe I've used, although I used an extra lemon's worth of zest.

sfrazer's picture
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Loved this cake especially my husband. Off to make it again. Can't wait!!

barrybubbles's picture

Maybe I'm a bit new to baking - well I had to get a loaf tin to start with! But the dimensions of the tin were confusing. I bought 10x18 tin thinking it looked small - it was rim edge to edge! So I'm guessing I need a 2lb loaf tin? I currently have a half size cake baking away....

blueberryman's picture

One and a half, I assumed.

Better still, juice of 2 lemons, and a bit more sugar (say 115g in total) will give you more topping.

Now that I've got you using 2 lemons, you might as well put all their zest into the cake ! (I think someone else suggested that earlier).

I'd still love to know why my cake collapsed in the centre (July 23) ????

breeno's picture

sorry to sound dim but could someone tell me what 11/2 means for the lemon quanity for the drizzle topping. Thanks

claireballinger's picture

I dont bake very much and when I do it is usually a disaster! - Not this cake, it was fabulous, I made it with my little boy and everyone in our family loved it - will definitely make again. I added zest of two lemons.

deepseadiver's picture
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My first time at making lemon drizzle cake, I added extra lemon juice it was totally amazing.

I'm now thinking about buying Tana latest book!

blueberryman's picture

Why did it collapse in the centre within two minutes of taking it out of the oven ? Maybe it didn't like being taken out for testing ?

I followed the recipe, though I only had large eggs so used three instead of four, and tested it after 50 minutes with a skewer. It wasn't cooked so I gave it another 5 mins. Tried again, needed another 5 mins. Skewer was clean this time.

The taste was excellent, but the appearance was such a disaster, I had to eat it all (well, most) myself before anyone else saw it !

I'll definately try again, but I really do need to know where I went wrong first.

daisy_h's picture

Is the size of the loaf tin really necessary? Because I haven't yet tried to get one but I was just thinking, will I not be able to follow the recipe properly if I get a different size?
Does anyone know where I can get this size from?
Thanks.

luciferj's picture
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lovely! Am going to try making this as muffin-sized individual cakes and add poppy seeds - could be interesting!

mamaallen's picture
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also added zest from 2 lemons

mamaallen's picture
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as a complete disaster at baking cakes I have to say i would consider this my best effort yet, there is hope for me yet ! thankyou

krysta's picture
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I love this recipe!
I have made a few cakes for older family members for presents and always recieved brillaint feedback.

Its really yummy!

emily2009's picture
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Used 2 lemons perfect!

suehildersley's picture
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Made this cake after 2 of the girls at work kept raving about it and I must say I think I'm hooked!! So incredibly easy and tasty. My topping didn't look exactly like the picture but I preferred it without such a thick crust I think. Used 2 lemons as my son is very into lemony things. This will become a regular on my baking days

bev4th's picture
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This is a beautifully, moist cake. Very easy to make however, I had to cook it longer than what it stated.

gwylan's picture
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Like most people, I used two lemons and I used icing sugar for the topping. It worked a treat.

It took a lot longer to cook though: my oven's pretty efficient and it still took me 75 minutes. Well worth the wait however, it's a recipe I'm certainly going to make again

lornylous's picture
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I made this recipe using wheat, gluten and diary free alternative ingredients. The cake tasted delicious and was so simple to make.

shazlc86's picture
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Excellant. A easy cake to make, a good lunch box filler.

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