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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 61-80

• MrsB

  09 June 2008

  MrsB rated and commented on this recipe

  

  Very yummy. Used two lemons and left in the oven a bit longer, as suggested by some comments. My topping was completed absorbed by the cake though, so might try icing sugar next time.

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• Staceys

  10 June 2008

  Staceys rated and commented on this recipe

  

  A wonderfully moist cake that was a hit with my guests at the weekend. In fact there wasn't any left.

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• Jeanne

  13 June 2008

  Jeanne commented on this recipe

  Served warm chunks of this cake with vanilla ice cream which went down a storm!

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• Binny

  15 June 2008

  Binny rated and commented on this recipe

  

  this cake is SO easy to make & the result is SO fantastic! My work colleagues love it.

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• cheesybug

  16 June 2008

  cheesybug rated and commented on this recipe

  

  I love this cake, it's delicious. Does anyone have any tips to stop the topping being absorbed by the cake though?

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• Ali J

  16 June 2008

  Ali J commented on this recipe

  This cake can be made even quicker by gently melting the butter first (in the microwave ) and then beating all the ingredients together at once for about 2 minutes. I also used 2 lemons. It was delicious of course and very light.

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• Julie

  18 June 2008

  Julie rated and commented on this recipe

  

  Great cake. Very easy to make - I used an electric hand whisk to do it all but folded in the flour and zest at the end. Don't know what it is about loaf tins though but I never seem to get the right size! I used exactly the size recommended but my cake rose too much to pour over the drizzle and leave it looking like the photo but spooned the drizzle over carefully so it didn't run off and it tasted delicious. Think I will let the cake cool a bit more before adding the drizzle next time and maybe it won't sink in completely.

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• Donna Deans

  19 June 2008

  Donna Deans commented on this recipe

  Fab Fab Fab what more can I say I make this cake at least once a week as the kids just devour it in one firm go. Recipe has been passed around so many times now I have had to photocopy it as I was fed up writing it out. I believe the recipe had made it to Oz and Malaysia too.

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• Tanyabk

  20 June 2008

  Tanyabk rated this recipe

  

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• shaz

  23 June 2008

  shaz rated and commented on this recipe

  

  Excellant. A easy cake to make, a good lunch box filler.

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• Lornylous

  29 June 2008

  Lornylous rated and commented on this recipe

  

  I made this recipe using wheat, gluten and diary free alternative ingredients. The cake tasted delicious and was so simple to make.

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• Gwylan

  30 June 2008

  Gwylan rated and commented on this recipe

  

  Like most people, I used two lemons and I used icing sugar for the topping. It worked a treat. It took a lot longer to cook though: my oven's pretty efficient and it still took me 75 minutes. Well worth the wait however, it's a recipe I'm certainly going to make again

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• Bev

  03 July 2008

  Bev rated and commented on this recipe

  

  This is a beautifully, moist cake. Very easy to make however, I had to cook it longer than what it stated.

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• Sue

  11 July 2008

  Sue rated and commented on this recipe

  

  Made this cake after 2 of the girls at work kept raving about it and I must say I think I'm hooked!! So incredibly easy and tasty. My topping didn't look exactly like the picture but I preferred it without such a thick crust I think. Used 2 lemons as my son is very into lemony things. This will become a regular on my baking days

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• pauline

  12 July 2008

  pauline rated and commented on this recipe

  

  Used 2 lemons perfect!

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• Krystals

  13 July 2008

  Krystals rated and commented on this recipe

  

  I love this recipe! I have made a few cakes for older family members for presents and always recieved brillaint feedback. Its really yummy!

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• maryelaine

  14 July 2008

  maryelaine commented on this recipe

  as a complete disaster at baking cakes I have to say i would consider this my best effort yet, there is hope for me yet ! thankyou

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• maryelaine

  14 July 2008

  maryelaine rated this recipe

  

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• maryelaine

  14 July 2008

  maryelaine commented on this recipe

  also added zest from 2 lemons

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• Luciferj

  14 July 2008

  Luciferj rated and commented on this recipe

  

  lovely! Am going to try making this as muffin-sized individual cakes and add poppy seeds - could be interesting!

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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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