Lemon drizzle cake loaf on a pretty platter

Lemon drizzle cake

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(1711 ratings)

Prep: 15 mins Cook: 45 mins


Cuts into 10 slices

It's difficult not to demolish this classic by Tana Ramsay in just one sitting, so why not make two at once?

Nutrition and extra info

  • Freezable

Nutrition: per slice

  • kcal399
  • fat21g
  • saturates13g
  • carbs50g
  • sugars33g
  • fibre1g
  • protein5g
  • salt0.3g
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  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 225g self-raising flour
  • finely grated zest 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

For the drizzle topping

  • juice 1½ lemons



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 85g caster sugar


  1. Heat oven to 180C/fan 160C/gas 4.

  2. 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.

  3. Sift in 225g self-raising flour, then add the finely grated zest of 1 lemon and mix until well combined.

  4. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

  5. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.

  6. While the cake is cooling in its tin, mix together the juice of 1 ½ lemons and 85g caster sugar to make the drizzle.

  7. 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.

  8. 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.

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Comments, questions and tips

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15th Mar, 2019
The recipe isn't for two cakes, it just says "why not make two at once". It definitely fills the tin but it didn't overflow and certainly needs 50mins cooking time. I also think it would probably only serve 8 people, not 10 - unless you're really stingy
21st Feb, 2019
This recipe is for two cakes I must note however it’s in the oven right now and smells delicious!
16th Feb, 2019
I started baking this recently and once I had put in the oven started to read the comments. Panic set in when I suddenly thought my cake was going to spill over the top of the tin onto the base of the oven! Not sure why others had this problem, maybe not a deep enough tin because mine was absolutely perfect! I didn’t find the mixture too eggy at all although used the zest of two lemons to give it the extra zing. Agree it takes a bit longer in the oven, I had mine there for an hour in total which created a beautiful soft cake with nice crispy edges. Fantastic recipe and will definitely bake again.
11th Feb, 2019
Have made this cake twice really easy cooked it in my Halogen so tasty.
17th Jan, 2019
This is a great recipe. The first time I baked it I struggled with the overflow of ingredients in the baking tin! Then, I spotted a really helpful review that pointed out that the mixture is enough for two tins! I use one slightly larger and one slightly smaller tin and it works a treat. I have used the recipe and served the cake for family and friends at numerous afternoon tea occasions.
5th Jan, 2019
The loaf tin is the wrong size. If you watch the video the tin used is much bigger than 8cm x 21cm. Just taken 70 mins to bake with lots of overflow. Can’t give it more than one star because of this basic error.
Anna B's picture
Anna B
5th Dec, 2018
Absolutely delicious! Very important that as opposed to the recipe it takes about 80 minutes to bake. Comes out wonderful though. I like to add 2 lemons zest instead of one. Also male the icing with icing sugar not caster. Always a hit and so easy and quick to make!
Samantha Moore
5th Oct, 2018
Made this using GF flour and added poppy seeds. Absolutely delicious and comes out perfect every time. I did add icing sugar to make a thicker glaze on top.
23rd Sep, 2018
Easy to make but came out extremely eggy, not sure why. Also drizzle didn’t glaze . Any suggestions ?!
16th Sep, 2018
I made this and it came out perfect, I added extra lemon juice and zest to the mixture but had no need to adjust cooking time it was done in the time advised. Very yummy and went down well with the family, will be making this one again.


lauren28052007's picture
11th Mar, 2019
Can I use this recipe to make lemon drizzle cupcakes? And how many would it make? Thanks
goodfoodteam's picture
12th Mar, 2019
Thanks for your question. You can use this recipe, although we can't give exact quantities and timings without testing. We'd suggest 14 - 16 cupcakes and cooking for around 20 mins or until springy to the touch. Alternatively you could make the following without poppyseeds and add a drizzle instead of icing: https://www.bbcgoodfood.com/recipes/470636/lemon-and-poppyseed-cupcakes
24th Jan, 2019
how to print
goodfoodteam's picture
25th Jan, 2019
Thanks for your question. There's a print button under the image at the top of the recipe.
16th Mar, 2018
Do you freeze this with the drizzle already on? Or make the drizzle once defrosted? Thanks
goodfoodteam's picture
19th Mar, 2018
Thanks for your question. You can freeze the completed cake.
29th Aug, 2017
Hi! I tried this recipe as my first time baking (well, first in a very long time!) and I do love lemon drizzle cake. I followed the recipe to the letter, and while it tastes great, it did sink in the middle which is annoying! I used a loaf tin... Can anyone tell me why this happened, or what I did wrong please? Thanks!
goodfoodteam's picture
6th Sep, 2017
Thanks for your question. Sorry to hear the cake sank in the middle. There are a number of reasons why this might have happened. The oven door was opened before the cake had time to set; the cake didn't go in the oven as soon as the mixture was ready; or too much raising agent was used. Hope this helps in future.
1st May, 2017
If I was to make this for someone who is allergic to eggs, what would be a good alternative?
goodfoodteam's picture
5th May, 2017
Hi Laura, We haven't tried this using an egg replacement. There is one available from health food shops called Orgran No Egg which you could try. Alternatively use a recipe that was written with no eggs in mind, like one of these vegan bakes from our collection: https://www.bbcgoodfood.com/recipes/collection/vegan-dessert


KookieKat72's picture
12th Feb, 2019
This is a great tasting recipe and not too dry but I did find that it was only cooking on the outside and not in the inside so I had to cover it in tin foil and put it in for another 10 minutes. I also added in 2 lemon zest and 1 juice instead of just 1 zest because I felt as though there wouldn’t of been enough lemon flavour.
Jennifer Roberts's picture
Jennifer Roberts
2nd Nov, 2018
As others have mentioned, use 3 eggs and a longer cooking time. Otherwise great. I topped mine with a lemon cream cheese icing.
Farah Corrigan's picture
Farah Corrigan
28th May, 2018
i love this recipe, i turned out so well, maybe slightly eggy to me, but no-one really noticed . there were a couple of things that i did differently though, so i used the juice of 1/4 of a lemon as well as the zest in the actual mixture as i thought it was looking a bit too sturdy. then when baking i added some caster sugar onto the top to make it crisp and also put some baking paper over the top so it wouldn't crust too much that the drizzle wouldn't go in. for the drizzle, i simply juiced 1 lemon and added some icing sugar (purely for taste) then i poured 1/2 of it on the cake, then i added some more sugar so the top would be much sweeter and there would be a nice glaze. it turned out so well! hope this helped
27th Aug, 2017
If you want to make more than one, only double the recipie. I tried trippling it but the mixture was too thin and the cakes did not cook properly. Also I foumd that if you use the Base recipie, you can add other flavourings instead of lemon. I like to use salted caramel and chocolate
29th Jun, 2017
Great recipe. I agree with others, the tin size is too small, I went two loaf tin sizes up to accommodate all the mixture. It did take about 20 minutes longer than recommended. I also used the the "all in one" method and it worked out beautifully. Will definitely make it again.
2nd Oct, 2016
A lovely recipe, came out perfect. When the cake had cooled I cut in half and spread a layer of lemon curd and a layer of lemons butter icing and sandwiched back together. Everyone who had a slice came back for another. I also used the rind of 2 lemons in the cake which gave a more powerful flavour. A winner in our house
24th Jul, 2016
Overspill? Try oven bottom liner sheet couple of pounds from b and m . It cleans much more easily than oven bottom.
24th Jul, 2016
Made this 3 times now. Today I've added dessicated coconut and also coconut essence (lake land's is lovely) to the mixture. Also try using icing sugar on top instead of castor. I also fin this takes much longer to cook - 1 to 1 and a half hours.
27th Jun, 2016
Oh and grate two lemon rinds into the mix not one.
27th Jun, 2016
Change fan oven temp to 140 and bake for 1hr 10mins plus swap caster sugar for granulated sugar for the topping glaze thing.


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