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331 ratings

Recipe by Tana Ramsay

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1. Video tutorial: Creaming butter and sugar

1. Heat oven to 180C/fan 160C/gas 4. Beat together the butter and sugar until pale and creamy, then add the eggs, one at a time, slowly mixing through. Sift in the flour, then add the lemon zest 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 lemon juice and 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.

Per slice

399 kcalories, protein 5g, carbohydrate 50g, fat 21 g, saturated fat 13g, fibre 1g, salt 0.3 g

Latest comments and suggestions

Results 101-120

• Green Tea

  27 August 2008

  Green Tea rated this recipe

  

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• leanne

  27 August 2008

  leanne rated and commented on this recipe

  

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

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• nicnaknoonah

  28 August 2008

  nicnaknoonah commented on this recipe

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

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• nicnaknoonah

  28 August 2008

  nicnaknoonah rated this recipe

  

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• svr1986

  29 August 2008

  svr1986 rated and commented on this recipe

  

  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!)

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• bc500

  01 September 2008

  bc500 rated and commented on this recipe

  

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

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• Elisa

  01 September 2008

  Elisa rated and commented on this recipe

  

  Absolutely delicious. Would agree though needs zest of 2 lemons.

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• kizmax

  03 September 2008

  kizmax rated and commented on this recipe

  

  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 !

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• ellejs3

  03 September 2008

  ellejs3 commented on this recipe

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

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• munchkin

  03 September 2008

  munchkin rated and commented on this recipe

  

  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.

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• ceebook

  06 September 2008

  ceebook rated and commented on this recipe

  

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

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• Liora

  06 September 2008

  Liora rated this recipe

  

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• Jindo

  07 September 2008

  Jindo commented on this recipe

  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! :)

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• kitchen_fairy

  09 September 2008

  kitchen_fairy commented on this recipe

  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.

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• Joanne

  11 September 2008

  Joanne rated and commented on this recipe

  

  Easy to make and delicious

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• Rachael Angel

  13 September 2008

  Rachael Angel rated and commented on this recipe

  

  Brill cake! Really light and fresh!

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• Speno

  17 September 2008

  Speno rated and commented on this recipe

  

  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!!

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• phaedra

  20 September 2008

  phaedra rated and commented on this recipe

  

  a wonderful recipe, got great feedback :-)

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• Cupcake

  21 September 2008

  Cupcake rated and commented on this recipe

  

  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!!

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• Cupcake

  21 September 2008

  Cupcake commented on this recipe

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

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Ingredients

• 225g unsalted butter , softened
• 225g caster sugar
• 4 eggs
• finely grated zest 1 lemon
• 225g self-raising flour

FOR THE DRIZZLE TOPPING

• juice 11⁄2 lemon
• 85g caster sugar

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Difficulty and servings

Cuts into 10 slices

Preparation and cooking times

Prep 15 mins

Cook 45 mins

Ingredients

• 225g unsalted butter , softened
• 225g caster sugar
• 4 eggs
• finely grated zest 1 lemon
• 225g self-raising flour

FOR THE DRIZZLE TOPPING

• juice 11⁄2 lemon
• 85g caster sugar

Per slice

399 kcalories, protein 5g, carbohydrate 50g, fat 21 g, saturated fat 13g, fibre 1g, salt 0.3 g

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