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 301-320

  • Binder photo HelenLawson

    05 May 2009

    HelenLawson rated and commented on this recipe

    5 stars

    This cake is lovely and so simple. I used 2 lemons and icing sugar for the drizzle. I always get requests for this cake, it's a real favourite.

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  • Binder photo The Farmers Wife

    05 May 2009

    The Farmers Wife rated and commented on this recipe

    5 stars

    I'm a rubbish baker! EVery cake I bake either goes wrong or very nearly does as neither my old Aga or oven have a thermometer. But this cake was a TRIUMPH! It was very easy to make, incredibly moist and tangy (used two lemons) and extremely popular at yesterdays family gathering. thank you thank you thank you!

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  • Binder photo Sarahatt

    06 May 2009

    Sarahatt rated and commented on this recipe

    4 stars

    Great cake!! it didn't last long in my house- Very popular!! Personally though i think it needs a touch more lemon, which is my reason for giving four stars & not five!!

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  • Binder photo becky86

    06 May 2009

    becky86 rated this recipe

    5 stars

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  • Binder photo mandy

    07 May 2009

    mandy commented on this recipe

    Made 2 of these cakes last night and friend came for lunch today, we each had a large slice with a cup of coffee. The lemony tang of the sugar crust was just scrummy, I have put the other one in the freezer.

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  • Binder photo mandy

    07 May 2009

    mandy rated and commented on this recipe

    5 stars

    forgot to rate it

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  • Binder photo farrowpeas

    08 May 2009

    farrowpeas rated and commented on this recipe

    4 stars

    I made this cake to use up some spare lemons and I was surprised what an easy recipe it was! It tasted lovely and I added some lemon icing to the top of it to make it extra special. I would recommend this to everyone as it is quick, easy and fun to whip up!

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  • Binder photo Helena

    11 May 2009

    Helena commented on this recipe

    How can Tana Ramsay take the credit for this great recipe which I have been making for years, copied I from the magazine "Home and Freezer Digest"

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  • Binder photo lynnes stuff

    12 May 2009

    lynnes stuff rated and commented on this recipe

    5 stars

    this is a family fave.. but its also winner for the school fair.... alwas turns out really really well.

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  • Binder photo Sue Joyce

    13 May 2009

    Sue Joyce rated and commented on this recipe

    5 stars

    My family thought this was the best lemon cake i have ever made. Other recipes I have tried have not been as moist or lemony! It was a great hit with my sons but disappeared fast so would also make 2 next time! I also used the juice of 2 lemons.

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  • Binder photo Penny

    13 May 2009

    Penny commented on this recipe

    This is a fantastic recipe. Quick and easy to make. You can use Vitalite or similar if you don't want to use butter and it's just as good. Everyone loves it.

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  • Binder photo Nardia

    13 May 2009

    Nardia rated and commented on this recipe

    1 stars

    Not enough lemon flavour from the zest even though I used two lemons. I think it needs the inclusion of juice in the mixture as well. I have made a similar recipe from Stephanie Alexander and it uses the juice of the two lemons as well - and this cut through the rich butterness of the cake much more effectively than this recipe.

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  • Binder photo kennedyd1

    14 May 2009

    kennedyd1 commented on this recipe

    This is totally gorgeous, have made it several times now and each time I have made it doesn't last long. Yum Yum!!

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  • Binder photo Georgelikescake

    15 May 2009

    Georgelikescake rated and commented on this recipe

    3 stars

    I couldnt get my icing to be anything like the one in the picture, it never frosted like that. Also the cake itself didnt have much lemon flavour even though I followed suggestions of using 2 lemons' zests... Also took an extra 15-20 minutes to bake although not sure if the tin I used was a bit smaller than specified. Overall, it was nice and my mum enjoyed it (it was her bday cake) but not sure I would rush back to it

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  • Binder photo Pete's Fanny

    18 May 2009

    Pete's Fanny rated and commented on this recipe

    5 stars

    Absolutely delish! Used 2 lemons as previously suggested. Will defo make again.

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  • Binder photo Emma

    19 May 2009

    Emma commented on this recipe

    DELICIOUS! Really easy I can't bake and this iss the first cake I have made that everybody loved! I did use 2 lemons though to make it even more lemony!

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  • Binder photo Wakeywildcat

    19 May 2009

    Wakeywildcat rated and commented on this recipe

    5 stars

    Absolutly delicious will be making this again very very soon!

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  • Binder photo Steve LeMac

    21 May 2009

    Steve LeMac rated and commented on this recipe

    5 stars

    WOW, This is the best cake I have ever tasted. The whole family scoffed this way to quick. Will need a few more hours in the gym after eating this. Not tried with 2 lemons but will on the next one.

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  • Binder photo Kat

    21 May 2009

    Kat rated and commented on this recipe

    5 stars

    Really great and easy recipe - as per some of the suggestions I used zest from two lemons, and also used juice of both for the drizzle ...

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  • Binder photo Laura1977

    21 May 2009

    Laura1977 rated and commented on this recipe

    1 stars

    Will not bake this again. Far too heavy and greasy. I prefer a much lighter cake.

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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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