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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 161-180

• Ruth

  23 October 2008

  Ruth rated and commented on this recipe

  

  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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• littlemisshappy145

  26 October 2008

  littlemisshappy145 rated and commented on this recipe

  

  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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• sammy

  28 October 2008

  sammy rated and commented on this recipe

  

  this cake is so easy as a new baker i thought i would try it and read advise and used two lemons, but this cake is fab!!!!

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• SM

  29 October 2008

  SM commented on this recipe

  Just finshed baking the cake. Was absolutely delicious. Used the original recipes no variations, turned out just right for my family. Simple and easy.

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• Peneva

  30 October 2008

  Peneva rated this recipe

  

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• maria d

  31 October 2008

  maria d rated and commented on this recipe

  

  really easy lovely cake.

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• SuzyJ

  02 November 2008

  SuzyJ rated and commented on this recipe

  

  Loved this cake. Used zest of 2 lemons as suggested, and juice of two for the drizzle. Decided to use icing sugar for the topping and although it didn't quite look like the picture, it did go quite crispy. Will definitely make again!

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• julieanne

  02 November 2008

  julieanne commented on this recipe

  excellent, very easy and one of the best lemon cakes ever!! will definitely make again

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• Middle Donalnd

  04 November 2008

  Middle Donalnd rated and commented on this recipe

  

  So easy to make this cake!! I was a bit worried about the sugar level, both in the batter and the topping..thought it might be too sweet but it wasn't! The topping with the lemon juice really gave it a fresh taste! It's so moist... As suggested, I also used 2 lemon zests and half a lemon juice for the cake mix.

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• Karen

  04 November 2008

  Karen commented on this recipe

  I was going to make this today but am not sure what size tin to use. 1lb or 2lb loaf tin??? Sorry for being so dumb.. Karen

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• Helen

  04 November 2008

  Helen rated and commented on this recipe

  

  Great cake but didn't get the crispy sugar topping either time I baked it - any ideas??

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• carole

  06 November 2008

  carole commented on this recipe

  Its a very nice recipe but how a basic Lemon Drizzle cake that has been around for years can be accredited to Tana Ramsay I would lke to know, Can I claim to have invented a Pavlova, I think not.

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• queenemsie

  08 November 2008

  queenemsie commented on this recipe

  This was really nice although i thought 4 eggs were too much.. will use 3 next time.

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• Cupcake

  09 November 2008

  Cupcake rated and commented on this recipe

  

  I added 2 dessertspoons of lemon curd to the cake mix to make it more lemony.

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• Glyn

  13 November 2008

  Glyn rated and commented on this recipe

  

  I don't normally make cakes but this was so easy and so yummy. It was so lovely and lemony that it tastes healthy!!! Does it count as one of your 5 a day.........Will definately be making it again.

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• mandster

  19 November 2008

  mandster commented on this recipe

  I'm new to making cakes but made this and it was lovely. Only thing was the drizzle just sank into the cake and there was none left to go hard on top! I suspect you have to leave the cake to cool more? The recipe says add it to warm cake but I think mine was HOT! Any advice? Thanks!

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• Kelly

  19 November 2008

  Kelly rated and commented on this recipe

  

  Lovely cake - very easy and tastes great - used 2 lemons as suggested above

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• sarah

  19 November 2008

  sarah rated and commented on this recipe

  

  This was delicious! thoroughly enjoyed by all. I will be making this again for Christmas, and it keeps really well. Lovely and lemony.

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• Karen

  20 November 2008

  Karen rated and commented on this recipe

  

  I loved this recipe and so did my family. In fact it was so good, I made it twice in one week! Lovely moist and zingy. I'm new to site and would like to save to my binder but can't work out how to do it?! Anyone pls?

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• Little Miss Cupcake

  21 November 2008

  Little Miss Cupcake commented on this recipe

  I didn't get the sugary, crispy top either - any suggestions???

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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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