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 321-340

  • Binder photo Janet

    23 May 2009

    Janet rated and commented on this recipe

    5 stars

    This cake was lovely though if I make it again I'll make more "drizzle" as some people have suggested

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  • Binder photo Gilly

    26 May 2009

    Gilly rated and commented on this recipe

    5 stars

    I have made this cake 3 times now and the whole thing disapears in minutes. Quick and easy to make and my daughters love to help make (and eat) this cake. Also made one as a gift for my sister. She loved it. Definately one of the best cakes I have made. Yum Yum.

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  • Binder photo gavi_r

    27 May 2009

    gavi_r rated and commented on this recipe

    5 stars

    Really accurate recipe and a fantastic cake as well! I followed suggestions of using 2 lemons' zests, and the cake was lovely.

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  • Binder photo Gwennie

    27 May 2009

    Gwennie rated and commented on this recipe

    5 stars

    Yum Yum, easy and delicious

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  • Binder photo nadine

    28 May 2009

    nadine commented on this recipe

    Longing to try it will be making it soon!!

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  • Binder photo J-Lo

    28 May 2009

    J-Lo commented on this recipe

    This is absolutely amazing! Seriously, it is award winning. I have made this cake many many times and everyone loves it. I usually use 2 lemons for the cake, rather than one and a half, and then just increase the amount of sugar a bit for the drizzle so it has the right consistency. I have never acheived the lovely glazed look that the picture has, maybe this could be acheived using icing sugar as well as caster?? I do often replace about a third of the caster sugar that is used in the drizzle with granulated to make it a bit crunchy on top which is lovely. I can appreciate why this is one of the most favourite recipes on this site....well done Tana!

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  • Binder photo J-Lo

    28 May 2009

    J-Lo rated and commented on this recipe

    5 stars

    Five stars easy peasy!

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  • Binder photo Natalie

    28 May 2009

    Natalie rated and commented on this recipe

    5 stars

    Lovely cake. Half eaten before it had cooled! I would prefer a bit more lemon flavour but it was perfect for my children. Will definitely make again.

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  • Binder photo pampam

    29 May 2009

    pampam rated and commented on this recipe

    5 stars

    This is lovely, I put the grated zest of two lemons in the cake, have given this cake away as presents. Will continue to make this cake.

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  • Binder photo Janeanne

    30 May 2009

    Janeanne commented on this recipe

    We took your advice and made 2! Both demolished in a day! Only difference was that we heated the sugar and lemon before pouring on as we are not so keen on the sugar topping. Delicious! Making 2 more.............

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  • Binder photo Emer

    03 June 2009

    Emer commented on this recipe

    Made this recipe after buying a load of lemons and thought it would last longer than an afternoon. My daughter and husband demolished it. I now have instructions to make it for my daughters birthday cake!

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  • Binder photo mamgoose

    03 June 2009

    mamgoose commented on this recipe

    I live in the countryside where it is a long way to the shops. I made this cake for the freezer, just in case of sudden visitors. I wondered whether freezing would spoil its moistness, but it was perfect. No teatime visitors so we ended up eating it ourselves. Delicious and very refreshing.

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  • Binder photo legalbird

    04 June 2009

    legalbird commented on this recipe

    Increased the lemon as suggested by other readers, as I was making the cake for a party i did a double batch and did one lemon and one lime - fantastic - the cakes did not last very long at all !

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  • Binder photo Chris Mobley

    08 June 2009

    Chris Mobley commented on this recipe

    A novice baker like me found this recipe simple to complete and boy what a recipe! The cake is fantastic and everyone wanted a second slice. Made two, one lemon and one lime (based on a recommendation from another poster). If you are to try a lime drizzle cake I would recommend using the juice of 3 limes as opposed to 2 as the taste created from smaller fruits such as Limes fails to really fill the cake with flavour in the same way that 2 lemons are perfect. For a simple cake to blow the socks off guests, its hard to beat this.

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  • Binder photo kellyj

    09 June 2009

    kellyj commented on this recipe

    Made this at the weekend for freinds and it went down a treat, really moist and light, will definitely be making again. I too used zest of two lemons.

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  • Binder photo MamaDread

    11 June 2009

    MamaDread rated and commented on this recipe

    5 stars

    Oh, yum. One happy lemon freak here. So good I can hardly stand it!

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  • Binder photo lostlah

    12 June 2009

    lostlah rated this recipe

    5 stars

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  • Binder photo marguerite

    12 June 2009

    marguerite rated and commented on this recipe

    5 stars

    Absolutely beautiful recipe. Perfect for so many occasions. My mother (sadly now passed away) was a baker/confectioner and I grew up in a cake shop. This cake, she would have loved. Thank you.

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  • Binder photo JoseHop

    14 June 2009

    JoseHop rated and commented on this recipe

    5 stars

    Delicious, lovely and moist. Very easy to make and tasted fabulous.

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  • Binder photo vlaoverton

    16 June 2009

    vlaoverton rated and commented on this recipe

    5 stars

    I've made this so many times; it's so easy and never fails to impress!

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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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