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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 21-40

• Terri

  12 February 2008

  Terri rated this recipe

  

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• Kate

  16 February 2008

  Kate rated and commented on this recipe

  

  Very easy to make, took longer to cook than the suggested 45/50 mins although I did bake it in a heart shaped tin for Valentines Day (ahhhh) which may have been why. Tasted lovely and was a winner with the other half! Kept very well for 2/3 days.

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• Gillian

  24 February 2008

  Gillian commented on this recipe

  This recipe is absolutely delicious and esay to make, the first cake was sooooo good I had to make another!

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• Wendie

  26 February 2008

  Wendie rated and commented on this recipe

  

  made this cake last night and its all gone!! delicious light moreish east to make cake ! will definately be making again soon. didnt have loaf tin so made in a square tin,came out just fine.

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• Yvonne

  27 February 2008

  Yvonne commented on this recipe

  I make this cake a lot although ingredients slightly different but makes a really moist cake and lovely for a desert with a blob of cream. My ingredients are as follows... 8 oz butter, 12 oz castor sugar,9 oz s.r.flour, 4 eggs, 9 tablespoons milk grated rind of lemon. 2 lb loaf tin. Method: cream butter,sugar and lemon rind untill light and creamy. Add eggs one at a time and some flour alternatively and finally milk and remainder of flour. I makes for a sloppy mixture so dont worry. Bake in well lined loaf tin centre of oven at 180 deg c for 55 mins approx. When cooked it should be firm to touch. Meanwhile add 2 tablespoons of icing sugar to juice of lemon and brig to boil to melt sugar. Prick cake all over and pour of the lemon mixture. Be careful removing from tin. Enjoy...

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• Sandra

  29 February 2008

  Sandra rated and commented on this recipe

  

  What a great cake! I keep having to make more of this cake as it disappears very quickly!

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• Jenny

  02 March 2008

  Jenny rated and commented on this recipe

  

  Will definitely make this again...yummy!!

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• DEBBIE

  03 March 2008

  DEBBIE rated and commented on this recipe

  

  I made this cake as an extra present for mothers day and it went down a storm! The cake was lovely and moist and had just the right amount of lemon flavour. The iced topping was lovely and tangy. I would strongly recommend trying it!

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• twiggy

  03 March 2008

  twiggy commented on this recipe

  An absolutelly delicious cake and could not stop eating it. I could not get the drizzle to harden up as in the picture. It was nice but more moist than a crispy top. Any tips would be welcomed.

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• Letshaveago

  06 March 2008

  Letshaveago commented on this recipe

  Gorgeous cake and so easy to do. A real winner with the kids - must be all that sugar!!!!

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• Angela

  08 March 2008

  Angela rated and commented on this recipe

  

  Delicious and easy too. My 8 year old son made it with supervision. Used one and a half lemons for the drizzle as the recipe seemed a little ambigous - 11/2 lemon ?? Will definitely be making again!

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• sally

  12 March 2008

  sally rated and commented on this recipe

  

  Lovely light and moist cake. I used two lemons too, but think I may add a third next time! I will definitely be baking this again.

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• Zoe

  13 March 2008

  Zoe rated and commented on this recipe

  

  toppie!

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• Kelly Dreuit

  16 March 2008

  Kelly Dreuit rated and commented on this recipe

  

  This cake was absolutely fantastic. Like some of the other coments I added zest of two lemons which added that extra zingy lemon flavour!!

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• Martin Glover

  16 March 2008

  Martin Glover commented on this recipe

  Yum!

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• Linda

  25 March 2008

  Linda commented on this recipe

  I have now made this cake twice, the first one following the recipe and the second with the zest from both lemons which made the cake even more delicious. I will certainly be making this cake many more times.

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• Johnny

  31 March 2008

  Johnny rated and commented on this recipe

  

  I made it for a charity cake sale and it went in minutes! I think my tin may have been a little too shallow as i didn't get the same finish to the top as in the picture but it was still very tasty!

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• Mand

  31 March 2008

  Mand rated and commented on this recipe

  

  First cake I have ever made on my own - fantastic results, yum!

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• Val C

  06 April 2008

  Val C rated and commented on this recipe

  

  really lovely cake to make, did use two lemons as suggested in comment, took a little longer to cook than recipe said but great all the same will defineatly be making this cake again.

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• fay

  07 April 2008

  fay rated and commented on this recipe

  

  Easy and so delicious even though uncooked in middle so needs to be cooked longer. My topping didn't look like the picture, it just got absorbed into the cake but made the cake lovely and moist.

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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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