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332 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 181-200

• viktory

  23 November 2008

  viktory commented on this recipe

  Fabulous cake. Easy to male and even easier to eat! I had to cook it for longer than the time specified - it got an extra 10 minutes in the oven. Will definitely make this again.

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• HP

  23 November 2008

  HP commented on this recipe

  This was my first time baking this cake, it was easy and it went down a treat with my guests. everyone asked for the recipe

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• berniej

  23 November 2008

  berniej commented on this recipe

  Very easy very good recipie 10 out of 10

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• kate

  25 November 2008

  kate commented on this recipe

  Like other people I added the zest of another lemon, the cake was lovely and has become a pack lunch box must.

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• Adinuffalready

  04 December 2008

  Adinuffalready rated and commented on this recipe

  

  This cake is a real winner! Made it for the guys at work and they demolished it in seconds. Real easy to make....what are you waiting for?

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• wendy

  09 December 2008

  wendy commented on this recipe

  It was lovely and my work colleagues loved it. We had it warmed for a minute in the microwave and next time i make it im going to drizzle it with custard!! Lovely warming food for a cold night.

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• Erica

  09 December 2008

  Erica rated and commented on this recipe

  

  gawjus! very yummy lemon cake-moist and light. found that the sugar topping didnt harden as well as i think it shouldve and so wasnt as crunchy as it shouldve been-not sure what i did wrong but still tasted lush.

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• Jeryeo

  10 December 2008

  Jeryeo commented on this recipe

  This was easy and fantastic! Best cake I've made yet!

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• joannemcgarry

  15 December 2008

  joannemcgarry rated and commented on this recipe

  

  This cake was really easy to make although i did use half butter and half margarine it came out lovely, i made it in a round cake tin too. Surprised even my husband loved it will definately make more.

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• NixKitz

  23 December 2008

  NixKitz rated and commented on this recipe

  

  Very lemon-y but was a bit dry in my opinion (maybe a cake that gets better over a few days?!) and my icing drizzle didn't look as spectacular as the one in the photo.

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• viktory

  28 December 2008

  viktory rated and commented on this recipe

  

  Commented earlier, forgot to rate it.

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• videostar

  30 December 2008

  videostar commented on this recipe

  I can imagine this is a nice cake, but let's face it - it's a very standard cake and pretty much the basis for many cakes out there (equal amounts of flour, butter, sugar + eggs). So, how is this a 'classic' by Tana Ramsay? Did she invent cake?

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• Jindy

  08 January 2009

  Jindy rated and commented on this recipe

  

  This was a great cake! I've baked many cakes but this one topped them all, it had the correct moisture even my husband was suprised. I took it into work and everybody loved it, thank you for the recipe!

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• sandie

  10 January 2009

  sandie rated and commented on this recipe

  

  made this cake yesterday to take to work it did not last five minuets it was really nice everyone loved it.

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• Finland

  12 January 2009

  Finland commented on this recipe

  The perfect lemon drizzle cake... Exactly the same recipe as my Mum gave me about 30 years ago!! Now and then I swop the lemon juice for fresh cranberry or black cherry juice. Kids love the pink tinge it gives the cake.

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• Willis

  14 January 2009

  Willis commented on this recipe

  I have just seen the recipe as not been on the site for a while. I will definite be giving it a go tonight. Watch this space!!

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• Chrissie R

  16 January 2009

  Chrissie R commented on this recipe

  This recipe was fantastic and really easy to make. I find that adding the zest and juice of 2 lemons gives it a nicer taste though

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• Ponono

  16 January 2009

  Ponono commented on this recipe

  very nice and lemony, this is one of the best cake i have ever baked, my boyfriend loves it

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• Ponono

  16 January 2009

  Ponono rated and commented on this recipe

  

  beautiful, delicious, marvellous, my boyfriend loves it

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• Mrs Koik

  17 January 2009

  Mrs Koik rated and commented on this recipe

  

  Mmmmmm very nice cake. My husband finishes it within a day or so!! Have made it three weekends on the trot now.

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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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