Lemon drizzle cake

Lemon drizzle cake

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(1446 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 (1756)

kblake's picture

I was going to make this today but am not sure what size tin to use. 1lb or 2lb loaf tin??? Sorry for being so dumb..
Karen

kittydowner's picture
4

So easy to make this cake!! I was a bit worried about the sugar level, both in the batter and the topping..thought it might be too sweet but it wasn't! The topping with the lemon juice really gave it a fresh taste! It's so moist... As suggested, I also used 2 lemon zests and half a lemon juice for the cake mix.

julieanne74's picture

excellent, very easy and one of the best lemon cakes ever!! will definitely make again

suzyjenner's picture
5

Loved this cake. Used zest of 2 lemons as suggested, and juice of two for the drizzle. Decided to use icing sugar for the topping and although it didn't quite look like the picture, it did go quite crispy. Will definitely make again!

mariat25's picture
5

really easy lovely cake.

sumiyamukri's picture

Just finshed baking the cake. Was absolutely delicious. Used the original recipes no variations, turned out just right for my family. Simple and easy.

samboiden's picture
5

this cake is so easy as a new baker i thought i would try it and read advise and used two lemons, but this cake is fab!!!!

littlemisshappy145's picture
5

Excellent. truely beautiful! I was wondering how lemony it would tast, as you dont add any lemon juice directly into the mix. But i put plenty of scewer holes in the top and to stop the drizzle running down and off the cake i brushed it on with a pastry brush!
Wonderful, if your a lemon fan, it is a must bake!

potteringdougal2005's picture
5

This is sooooo lovely. However, should have waited till my cake was cooler and my drizzle too: it just ran down the sides (but very nice anyway).

lil_lozzya's picture
5

Very nice loved every bite!!

k_turner's picture

had to use a round tin which made it soft in the middle and therefore the icing didn't set properly because the icing pooled, however it was still very moist and flavorsome, beautiful cake!

koatcakes's picture
5

A firm family favourite!

fairychef's picture

amazing, quite sweet added two lemons to make tasty, perfection!!!!

karentown's picture
5

Really nice except I upped the lemon but not the sugar for the topping so it all just sank into the cake and I didnt get the nice crisp looking top. I will add more sugar maybe next time .... the taste however was heavenly :)

nickytomlin1's picture

Loved this recipe so much am making it again today! Kids really enjoyed it too!

julie3007's picture
4

Very easy and turned out really well. Needed to use more lemon than in the recipe, i.e. zest of 2 lemons as others had recommended. Didn't look like the picture though as mine wasn't beautifully flat but didn't effect the taste.

purpleflufff's picture
5

Really nice. I followed the advice and used 2 lemons. I ate a slice before the cake had even cooled completely - the lemon taste was overwhelming and the cake a little soggy which was worrying! The next day when I had a slice it was delicious, moist but not wet and lemony but not over powering. Excellent. Everyone who tried it liked it and it wasnt hard to make either. Good recipe will try with Orange next time. But will let it settle and cool before eating it!

marionsuarez's picture

excellent! but i added 2 lemons and to really have a lemon taste like, maybe 3 lemons the next time...

kathrynsharp's picture

Tonight was the night we baked the lemon drizzle cake it was fabulous. Even my dear old grandpa (aged 85) loved it.

Ryan aged 7 and a half with assistance from my Auntie K.

will101's picture

It was one of the greatest recipes I have ever had.
I put a tablespoon of oil in place of 25g of butter to make it a bit more moist.

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