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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 41-60

• louise

  10 April 2008

  louise rated and commented on this recipe

  

  Made this cake and foolishly took it in to work. It was gone in minutes. A really delicious treat. I will definitely make this again.

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• alliekkc

  17 April 2008

  alliekkc rated this recipe

  

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• Justine

  24 April 2008

  Justine commented on this recipe

  I made this cake for my finances birthday and it was a complete winner. Easy to make, moist, light and lemony (I also made it with two lemons). Will most certaintly be making this again.

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• Justine

  26 April 2008

  Justine rated and commented on this recipe

  

  Tried this recipe based mainly on the comments and it was truly worth it! Doubled the recipe and added the zest (and a bit of juice) of 3 lemons and an orange, as I had run out of lemons. Delicious. Moist and very more-ish. Definately a recipe to keep.

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• sablenat

  27 April 2008

  sablenat rated and commented on this recipe

  

  This is a fabulous recipe. Very easy to make and it charms everyone. It takes slightly longer than the suggested cooking time. However, the patience will be paid off!

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• karen recipes

  28 April 2008

  karen recipes commented on this recipe

  this is an easy cut and come again cake. Its been a success every time I have made it for friends

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• Helen

  01 May 2008

  Helen commented on this recipe

  I love cooking but I am rubbish at baking. This was my first cake and it was a success hurrah! The second time... I cooked it for a little longer and used only 1 lemon for the drizzle which made it thicker and didn't soak into the cake. If I can do it anyone can!

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• virginia

  09 May 2008

  virginia rated and commented on this recipe

  

  Super, easy to make and very very tasty! Everyone loved it -I'm sure I'll make it again, and again.

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• recipes

  10 May 2008

  recipes rated and commented on this recipe

  

  Great cake - best ever lemon cake! Put it on the table with 6 people and it disappeared in minutes. Have had lots of requests for the recipe

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• sazzlemint

  12 May 2008

  sazzlemint rated and commented on this recipe

  

  definatly one of the nicest cakes ive ever made. very moist and easy to make. Again i used the zest of 2 lemons in the cake mixture and 1 1/2 lemons for the drizzle - i was alittle worried it was going to be too sweet, however it was delecious and went down brilliantly with the familly ( even my Father in law who normal dislikes cakes!!) 10/10

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• punhhussain

  15 May 2008

  punhhussain rated and commented on this recipe

  

  tasty and refreshing, especially when slurped off rubinetto

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• cooking

  17 May 2008

  cooking rated and commented on this recipe

  

  Lovely cake, but I wondered how the topping was made for the picture. Mine doesn't look this way using caster sugar. Perhaps I'll try icing sugar next time.

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• LesleyA

  23 May 2008

  LesleyA rated and commented on this recipe

  

  Absolutely delicious, made one for friends, none left! very easy, however I did reduce sugar by 25g, and used zest of 2 lemons. Also found I had to use a slightly lower oven setting for my particular oven as it was cooking too quickly.

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• kaird

  23 May 2008

  kaird rated and commented on this recipe

  

  My favourite lemon drizzle cake recipe. Used 2 lemons for zest and drizzle and got lots of appreciative somments from friends.

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• Kim

  24 May 2008

  Kim commented on this recipe

  Absolutely fantastic, so simple, loved by all, its now a regular.... I agree, zest of 2 lemons in the cake works best.

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• PoppyD

  25 May 2008

  PoppyD rated and commented on this recipe

  

  Super easy and super lovely! Also used two lemons based on all the comments. Really is worth making, so cheap and easy and very moreish!

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• Emma-Lou

  30 May 2008

  Emma-Lou rated and commented on this recipe

  

  Made this for all my work collegues and it lasted till first break before it was demolished!!! Nothing but crumbs left!!! I recommend using the zest & juice of 2 lemons...yummy!!!

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• marijke

  31 May 2008

  marijke commented on this recipe

  Made it for my sons 2nd birthday and decorated it with candles. It was gone in no time! Used two lemons for the drizzle, everybody loved it. I did not tell them I hardly bake...

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• Kate

  02 June 2008

  Kate commented on this recipe

  Really nice recipe although I think the drizzle may have been too moist as it failed to set properly. It was still delicious though, and I just didn't tell anyone how it was really supposed to look! :)

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• Dee Dee

  06 June 2008

  Dee Dee commented on this recipe

  so simple to do and soooo tasty - my guests loved it!

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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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