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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 121-140

• yummy grub

  22 September 2008

  yummy grub rated this recipe

  

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• phildelahaye

  23 September 2008

  phildelahaye rated and commented on this recipe

  

  another 5 star rating for this one - wonderful texture and very easy to make. It needed longer in my oven though but was easy to test with a skewer so not a problem!

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• Sylvia

  24 September 2008

  Sylvia commented on this recipe

  This was absolutely superb. Unfortunately it only last one serving between 5 of us. Will definitely make again.

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• bunnynlg

  24 September 2008

  bunnynlg rated and commented on this recipe

  

  lovely cake. just needed the extra lemon like the other comments stated.

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• larder

  25 September 2008

  larder rated and commented on this recipe

  

  great drizzle cake but i used more lemon zest for an extra lemony flavour. Everyone loved it

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• sues cafe

  25 September 2008

  sues cafe rated and commented on this recipe

  

  Have made this a few times now, it gets eaten same day, kids and hubby cant leave alone. Will make 2 this weekend and freeze one!!

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• sues cafe

  25 September 2008

  sues cafe commented on this recipe

  my only problem is, cant get the lemon drizzle to look like picture. It doesnt go crusty for me?? any suggestions..

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• busymummy

  25 September 2008

  busymummy rated and commented on this recipe

  

  yum yum

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• Sian

  27 September 2008

  Sian rated and commented on this recipe

  

  I make it without the drizzle as I find the cake is sweet and lemony enough.

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• laurameek

  28 September 2008

  laurameek commented on this recipe

  ana amzingly delicious simple cake - the whole family LOVE it

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• Robyn

  30 September 2008

  Robyn rated and commented on this recipe

  

  Made last night. Very easy, nice and light. Used 100g of golden caster sug and the rest normal. Boyfriend had 3 slices in a row and Mum had 2 proclaiming 'It's the best cake you've ever made mMmmMm' and trust me, I've made lots of cakes! I will be making two next time!!

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• Yackety-yack

  30 September 2008

  Yackety-yack rated and commented on this recipe

  

  Used zest of two lemons as well and it turned out brilliantly. Will definitely be a firm favourite.

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• Minimel

  30 September 2008

  Minimel rated and commented on this recipe

  

  First made this for a Round Table fundraiser - quick and easy! Used juice and zest of of 2 lemons, very zingy! Now a firm favourite with my family.

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• TLR

  30 September 2008

  TLR rated this recipe

  

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• matthewcrossley

  01 October 2008

  matthewcrossley rated this recipe

  

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• Kevin

  01 October 2008

  Kevin rated and commented on this recipe

  

  Took this to an impromptue dinner and it was very well received. Easy peasey lemon squeezy - ooops sorry

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• amandamagpie

  02 October 2008

  amandamagpie rated and commented on this recipe

  

  Absolutely loved this! The recipe was quick and easy and the cake was delicious. I just added a little splash of lemon juice to the mix because I prefer the stronger flavour.

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• Jo B

  02 October 2008

  Jo B commented on this recipe

  Such a fantastic cake, really easy to make, I used a food processor which made it really quick. Lasts for at least four days

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• James Court YMCA

  03 October 2008

  James Court YMCA commented on this recipe

  Hannah and Vicky cooked the cake. They have had half a cake each to take back to share with friends. We all shared a sample slice first and decided it was well nice. Even Hannah who does not like cake much really liked it.

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• James Court YMCA

  03 October 2008

  James Court YMCA rated and commented on this recipe

  

  I forgot the stars-a fine cake

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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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