Lemon drizzle cake

Lemon drizzle cake

It's difficult not to demolish this classic by Tana Ramsay in just one sitting, so why not make two at once?

Difficulty and servings

Easy

Cuts into 10 slices

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 45 mins

Freezable

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.
Try

Tana says...

Having put lots of effort into making your gifts, take a bit of time to wrap them up. Sheets of cellophane are great and can be tied together with festive ribbons and decorations. Or look out for reasonably priced jars, dishes and cups, which make any gift look really special and can be used again afterwards.

Per slice

399 kcalories, protein 5.0g, carbohydrate 50.0g, fat 21.0 g, saturated fat 13.0g, fibre 1.0g, sugar 33.0g, salt 0.3 g

Recipe from Good Food magazine, December 2007.

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Latest comments and suggestions

Results 141-160

  • Binder photo 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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  • Binder photo Jude

    12 October 2008

    Jude rated and commented on this recipe

    5 stars

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

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  • Binder photo nessynoo

    12 October 2008

    nessynoo rated this recipe

    5 stars

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  • Binder photo tweedletwo

    12 October 2008

    tweedletwo rated and commented on this recipe

    5 stars

    great cake (and yay hundredth rating)

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  • Binder photo Angfen

    13 October 2008

    Angfen rated and commented on this recipe

    4 stars

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

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  • Binder photo Angfen

    13 October 2008

    Angfen commented on this recipe

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

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  • Binder photo Pickers

    13 October 2008

    Pickers rated and commented on this recipe

    5 stars

    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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  • Binder photo 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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  • Binder photo 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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  • Binder photo 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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  • Binder photo Girl Flower

    17 October 2008

    Girl Flower rated and commented on this recipe

    5 stars

    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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  • Binder photo Julie3007

    18 October 2008

    Julie3007 rated and commented on this recipe

    4 stars

    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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  • Binder photo 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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  • Binder photo Karen

    20 October 2008

    Karen rated and commented on this recipe

    5 stars

    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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  • Binder photo fairychef

    20 October 2008

    fairychef commented on this recipe

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

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  • Binder photo koatcakes

    22 October 2008

    koatcakes rated and commented on this recipe

    5 stars

    A firm family favourite!

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  • Binder photo 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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  • Binder photo Lozzy

    23 October 2008

    Lozzy rated and commented on this recipe

    5 stars

    Very nice loved every bite!!

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  • Binder photo Ruth

    23 October 2008

    Ruth rated and commented on this recipe

    5 stars

    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).

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  • Binder photo littlemisshappy145

    26 October 2008

    littlemisshappy145 rated and commented on this recipe

    5 stars

    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!

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Difficulty and servings

Easy

Cuts into 10 slices

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 45 mins

Freezable

Family favourite

Ingredients

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

FOR THE DRIZZLE TOPPING

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Per slice

399 kcalories, protein 5.0g, carbohydrate 50.0g, fat 21.0 g, saturated fat 13.0g, fibre 1.0g, sugar 33.0g, salt 0.3 g

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