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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 141-160

• deblet

  08 October 2008

  deblet rated and commented on this recipe

  

  This is actually the best cake I have ever made... so far. Really tasty and moist. I used the tip of adding extra lemon and it worked well.

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• kate82

  09 October 2008

  kate82 rated and commented on this recipe

  

  Loved it! So easy to do - a firm favorite!

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• nessynoo

  11 October 2008

  nessynoo commented on this recipe

  Easy to do,i used more lemon than suggested for a more lemony taste. I also had to bake it a bit longer too than suggested.as it was still uncooked in middle when i checked it at the time it was supposed to be ready. all in all a lovely cake enjoyed by husband!!

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• Jude

  12 October 2008

  Jude rated and commented on this recipe

  

  Fantastic cake. Very quick and easy to make and so moist and delicious.

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• nessynoo

  12 October 2008

  nessynoo rated this recipe

  

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• tweedletwo

  12 October 2008

  tweedletwo rated and commented on this recipe

  

  great cake (and yay hundredth rating)

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• Angfen

  13 October 2008

  Angfen rated and commented on this recipe

  

  Good..... but does not really taste of lemon!!!

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• Angfen

  13 October 2008

  Angfen commented on this recipe

  Good... but could taste more of lemon!!!

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• Pickers

  13 October 2008

  Pickers rated and commented on this recipe

  

  Loved this cake and got loads of compliments. Didn't end up with crispy sugar bit on top of cake though. Don't know why.

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• will Dowse

  15 October 2008

  will Dowse commented on this recipe

  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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• ryan the master chef

  15 October 2008

  ryan the master chef commented on this recipe

  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.

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• marionsuarez

  16 October 2008

  marionsuarez commented on this recipe

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

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• Girl Flower

  17 October 2008

  Girl Flower rated and commented on this recipe

  

  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!

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• Julie3007

  18 October 2008

  Julie3007 rated and commented on this recipe

  

  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.

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• NickyTomlin

  20 October 2008

  NickyTomlin commented on this recipe

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

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• Karen

  20 October 2008

  Karen rated and commented on this recipe

  

  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 :)

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• fairychef

  20 October 2008

  fairychef commented on this recipe

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

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• koatcakes

  22 October 2008

  koatcakes rated and commented on this recipe

  

  A firm family favourite!

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• KATE

  23 October 2008

  KATE commented on this recipe

  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!

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• Lozzy

  23 October 2008

  Lozzy rated and commented on this recipe

  

  Very nice loved every bite!!

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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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