Lemon drizzle cake

Lemon drizzle cake

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(1377 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
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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 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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Mad about food's picture

Just made this.It looks lovely!I can't wait to try it.It rose a lot in the oven so when I put the glaze on it rolled off.But still looks good.

asmyth664's picture
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This is my go-to menon drizzle recipe and tastes delicious. Only thing to say would be I always have to add about 20 mins to the quoted timings in the loaf tin I use to make sure it cooks all the way through.

sks1994's picture
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This is the BEST lemon drizzle cake recipe ever. Made it for my group at uni and everyone loved it. Had to stop myself from devouring it alone. Instructions are simple enough but the mix made loads of cake for me...may just have been using the wrong size tins but I'm not complaining!

claire_bear89's picture

This is currently still in the oven after 50 minutes, think it will take another 10 minutes more. Batter tasted great when I licked the bowl though! For all those that found they had too much mix for the tin a 2lb tin works perfectly.

SharonBirt's picture

This cake is still in the oven so I can't rate it yet, but tbh I'm not expecting great results as the tin quoted is far too small, such a shame as a have two small loaf tins I could have divided mixture into, but didn't as it didn't state it on recipe!!! Such a shame as for the past half an hour have been scraping excess off the bottom of oven!
Use a big loaf tin or two small ones!!

hazelsk89's picture
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Good recipe. Put only three eggs in as I didn't have four and it rose quite a lot (which is rare for gluten free cakes). Used Dove's Farm gluten free self raising but otherwise kept it the same (sans that egg). It's moist, light and very lemony. Will be making again!

Helen Holden7's picture
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I have made this lots of times and after today's baking was admired and devoured I thought I should really add my glowing comments. This cake is simple, fantastic and everyone loves it every time I make it. One tip though, don't make the drizzle until you're just about to pour it on. The sugar doesn't dissolve too much then and gives a lovely crunchy coating on the top. Have a go, its fantastic!

nininog's picture

I thought this recipe had far too much butter in! That's all I can taste. I made them in muffin cases as I didn't have a cake tin

sallyk's picture

No problem with the cake erupting as per some comments but it did take a long time to cook, and had to cover with foil for the last ten mins or so or it would have been too dark. I normally use the Jaffa Drizzle recipe (with lemon and no chocolate) but have had problems with it sinking in the middle, so this will be the one for me from now on. Looks fab!

amul's picture
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I wish our beloved cookery writers would define what they mean by 'eggs'. When I was in school we were told that 'The Egg' in a recipe should weigh 2 ounces, unless otherwise stated. That's a rule that seems to have sailed with Noah.
Now we have Small Eggs, Medium Eggs, Large Eggs and now Extra Large Eggs! I think it is upsetting quite a few of us home bakers. Ingredients and energy costs are too expensive to have half the recipe running around the bottom of the oven. Rant Over.

evcorco's picture

Not sure what I'm doing wrong - have just made this for the second time and at present a good portion of it has spilled out on oven floor. I thought the first time the eggs I used were too large. Followed recipe carefully, even measuring the tin. It seems to take a lot longer to cook than the recipe says and mixture is too much for tin. Am I going mad??!

pickledonioncoat's picture
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My go-to lemon drizzle cake. Always turns out perfect. For an extra special occasion, I let the drizzle soak in and smoothed a thick layer of buttercream on top (lilac in colour, lemon in flavour). I've also added chopped up thyme to the cake, and made with limes instead of lemons - still perfect.

jayne b's picture
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This is a lovely cake, i used two small bread tins to bake the cake mix
was planning on putting one in the freezer, but it never made it, my family enjoyed it, and the 3 lads took it home with them,

DiBbels's picture

Living in Italy I made this for our Italian neighbours who loved it and now want the recipe. A firm favourite of ours it keeps moist and lasts for days ......if the neighbours don't visit!

MoniXXX's picture

I tried this yesterday. Used two loaf tins and used only 50g sugar and juice of one lemon for the topping. Great feedback from all those who had a bit!

Jules1909's picture
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My favourite, so easy to make and yummy!

trumpet649's picture

Great recipe made it over and over without failure.

aimbby's picture
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Truly scrumptious! Has become a favourite in our house

sarahgooding's picture

Excellent tasting cake. Far too much mixture for my loaf tin and took much longer to cook than 50mins at 160fan. More like 1hr 10. Tasted great though so will just use less mixture and make some cupcakes on the side next time!

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