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 5g, carbohydrate 50g, fat 21 g, saturated fat 13g, fibre 1g, sugar 33g, salt 0.3 g

Recipe from Good Food magazine, December 2007.

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Latest comments and suggestions

Results 201-220

  • Binder photo Michelle

    25 January 2009

    Michelle rated and commented on this recipe

    4 stars

    I've just made this cake for the seoncd time and whilst it's delicious, the lemon topping didn't turn out as I expected. I did add the zest of two large lemons for extra zing, as the first one I made wasn't lemony enough for me. Next time I will make two at the same time, as one really isn't enough.

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  • Binder photo sumartin

    27 January 2009

    sumartin commented on this recipe

    the best lemon drizzle cake recipe ever, easy to make and so light to eat. It make keep well, but never gets the chance!

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  • Binder photo sumartin

    27 January 2009

    sumartin rated and commented on this recipe

    5 stars

    great recipe, so easy. Light and yummy, wonder how long it would keep given the chance!

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  • Binder photo Dara

    29 January 2009

    Dara rated and commented on this recipe

    1 stars

    I made this and it was a total flop... the centre never cooked and it didn't rise so ended up being a stodgy brick :o(

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  • Binder photo Agent Orange

    29 January 2009

    Agent Orange rated and commented on this recipe

    4 stars

    Tasted amasing and looked fantastic but nothing like the image. I found that my drizzel didnt form a crunchy top it just sank straight through. Most dissapointing, maybe i poured it on while the cake was too warm? Will definatly make it again, possibly with Oranges!

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  • Binder photo AngelaC

    30 January 2009

    AngelaC rated and commented on this recipe

    5 stars

    A delicious cake which was loved by all the family. Used two lemons in the topping but the same amount of sugar. Was not crunchy on top but soaked into the sponge to give it a lovely tangy but not too sweet flavour. Scrummy!

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  • Binder photo Josie

    31 January 2009

    Josie rated this recipe

    4 stars

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  • Binder photo topcat7000

    31 January 2009

    topcat7000 rated and commented on this recipe

    5 stars

    Really yummy and easy to make. I didn't have a small loaf tin to hand so used a shallow square tin which worked fine. I added a tablespoon of lemon curd to the mixture which helped make it very lemony. Delicious! This was my first try at a recipe on here - looking forward to trying another.

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  • Binder photo F1madxxx

    01 February 2009

    F1madxxx rated this recipe

    5 stars

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  • Binder photo Mo B

    01 February 2009

    Mo B rated and commented on this recipe

    5 stars

    Made this over the weekend, took on board comments re needs more zest and juice, used 2 lemons...the best cake I've made for ages, truly truly scrumptious

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  • Binder photo jackie

    02 February 2009

    jackie rated and commented on this recipe

    5 stars

    really nice ,but added more lemon juice to the cake,and another lemon and the zest to the drizzele ,it went down very well !!!

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  • Binder photo mama fish

    06 February 2009

    mama fish rated and commented on this recipe

    4 stars

    Delicious. Read the other reviews & also decided to add extra lemon which was just right for my taste. Not sure if it was my oven but took an extra 15 mins than recommended to cook. When it came to pouring over the sugar & juice mixture I only used half as felt there was far too much & it would swamp the cake - HOWEVER with hindsight I think the cake can more than take it & will def use full amount next time. And there definately will be a next time. Lovely.

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  • Binder photo marie northants

    06 February 2009

    marie northants commented on this recipe

    my 5 yr old and i have just made this really nice ,easy not too sweet will make it again may add more lemon next time definatly one to recomend!!

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  • Binder photo Kitten

    08 February 2009

    Kitten rated and commented on this recipe

    4 stars

    fantastic cake, i added more lemon. i made again but with limes and it was fantastic

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  • Binder photo Emma's Food

    10 February 2009

    Emma's Food rated and commented on this recipe

    4 stars

    Really lovely - I didn't have lemons in so used Lime instead. Very moist and tasty. Yum

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  • Binder photo Kinana

    10 February 2009

    Kinana rated and commented on this recipe

    5 stars

    It was beautiful, didn't quite look like the photo and needed around 60 minutes in the oven, but it tasted fantastic. I'll be sure to make it again.

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  • Binder photo gemprimmer

    11 February 2009

    gemprimmer rated and commented on this recipe

    4 stars

    My 8 yr old daughter wanted to make this as lemon drizzle her favourite. She enjoyed baking this tasty cake, the recipe being easy to follow but I'm sure she enjoyed eating it more! It came out great.

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  • Binder photo Liz Finch

    13 February 2009

    Liz Finch rated and commented on this recipe

    5 stars

    Made it - using 2 lemons as suggested in loads of the comments! It was delicious and a big success with the family! Just a query though - any other lemon drizzle cake I've ever heard of uses icing sugar for the drizzle topping and this recipe states caster sugar has anyone made it with both or with icing sugar? I followed the recipe and like many others found that it didn't look a bit like the picture - think I might try again with icing sugar and see what happens!

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  • Binder photo tott

    13 February 2009

    tott rated and commented on this recipe

    5 stars

    The easiest cake I have ever made as well as one of the most delicious......my wife and daughters cant get enough of them !

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  • Binder photo ericaborg

    13 February 2009

    ericaborg commented on this recipe

    This recipe is fantastic ... only i tried it a 2nd time and added a teaspoon of baking powder. It made the cake rise nicer than without .

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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 5g, carbohydrate 50g, fat 21 g, saturated fat 13g, fibre 1g, sugar 33g, salt 0.3 g

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