Lemon drizzle cake loaf on a pretty platter

Lemon drizzle cake

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(1648 ratings)

Prep: 15 mins Cook: 45 mins

Easy

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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Ingredients

  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 eggs
    Eggs

    Egg

    egg

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

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

    Lemon

    le-mon

    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
    Lemon

    Lemon

    le-mon

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

  • 85g caster sugar

Method

  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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Samantha Moore
5th Oct, 2018
5.05
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.
jiva09
23rd Sep, 2018
Easy to make but came out extremely eggy, not sure why. Also drizzle didn’t glaze . Any suggestions ?!
dabrycee
16th Sep, 2018
5.05
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.
Nazzynoodles
7th Sep, 2018
4.05
I think it is important to note that this recipe is for 2 cakes, not 1! It does mention in the intro “so why not make 2?” However it does not state in the recipe to pour half the mixture into the loaf tin, and being the amateur baker I am, I put all the mixture in one tin and it completely overflowed in the oven. It was a complete disaster regarding presentation sadly, but despite this, the messy cake still tasted good.
A Frenchy In Eire's picture
A Frenchy In Eire
7th Sep, 2018
5.05
I've made that cake but after tasting the batter, I didn't find it lemony enough so I added the juice of one lemon to it. It came out perfect, fresh and zingy!
coasterstep
19th Aug, 2018
4.05
I made this cake yesterday. I read all comments about it being rather too eggy. I have a strange slightly oval loaf tin of roughly the correct measurements, but wary of the mixture possibly “boiling” over in the oven I decided to make three quarters of the ingredients. Weighing the butter it looked a lot so decided to make a half-size cake. This took 45 mins to cook. I increased the drizzle ingredients (love lemons!). Result was a nice easy cake but nothing spectacular was the verdict of husband and self.
kdd dss's picture
kdd dss
11th Aug, 2018
5.05
Excellent recipe. What's can I say.....limited number of ingredients, super easy to make and just tasty.
Bryan Barnes's picture
Bryan Barnes
15th Jul, 2018
Easy to do ,and tastes fantastic , i did find it takes a little more than 50m,to cook,and also 3 eggs are fine ,i did mine in two loaf tins and seemed to rise better and on the plus side had some to take to freinds .
passaglia
8th Jul, 2018
5.05
Absolutely delicious... but I too used 3 eggs, a little less butter, sugar and because I'm living in Italy, I used the leavening agent available here for making sweet things (no self raising flour). Worked beautifully and I also added a good measure of poppy seeds. I will make this often.
whatashamebaking
3rd Jul, 2018
5.05
Love this recipe. Best lemon drizzle cake recipe I have tried. I do however increase the amount of sugar in the drizzle topping to make it crunchier. I also add lemon zest on the top for decor. This cake works fine in any cake tin size, just keep an eye for baking time shifts. Would highly recommend.

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lauraecampbell
16th Mar, 2018
Do you freeze this with the drizzle already on? Or make the drizzle once defrosted? Thanks
goodfoodteam's picture
goodfoodteam
19th Mar, 2018
Thanks for your question. You can freeze the completed cake.
MrsSmudgeRM
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
goodfoodteam
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.
Laura.bancrof
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
goodfoodteam
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
tidysue
20th Apr, 2017
How do you get the cake to look like the one in the photo? Is it turned upside down after cooking to get the flat top or is there a way to cook it with a flat top? My top always turns into a mound and the drizzle runs off it, you can barely notice the drizzle on top unlike the cake in the photo above.
goodfoodteam's picture
goodfoodteam
26th Apr, 2017
Thanks for your message. There are a few reasons a cake can peak in the middle: too much raising agent has been used, the cake tin was too small or the oven temperature too high. Hope that helps!
Shaz932
6th Mar, 2017
Should it be 4 large eggs or 4 medium eggs?
goodfoodteam's picture
goodfoodteam
10th Mar, 2017
Thank you for your question. We would suggest using 4 large eggs.

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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
Ili0967
27th Aug, 2017
5.05
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
Nini47
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.
sarahjo33
2nd Oct, 2016
5.05
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
ciao
24th Jul, 2016
5.05
Overspill? Try oven bottom liner sheet couple of pounds from b and m . It cleans much more easily than oven bottom.
ciao
24th Jul, 2016
5.05
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.
Rkepinska
27th Jun, 2016
5.05
Oh and grate two lemon rinds into the mix not one.
Rkepinska
27th Jun, 2016
5.05
Change fan oven temp to 140 and bake for 1hr 10mins plus swap caster sugar for granulated sugar for the topping glaze thing.
vembley
31st Jan, 2016
Use a large tin. I made this cake for the second time, and forgot that the tin is too small. Whilst it it lovely, the dimension of the tin are clearly wrong. Perhaps they should be inches not centimetres? The cake is lovely, but I would recommend checking the cake 10 or 15 minutes before the end as you may want to cover it in foil to stop the top browning too much. Even though I used a larger tin, the cake rose well over the top which then makes it tricky to pour the lemon and sugar mix over to. Lovely recipe, just needs to be in a bigger tin!
dazhuntley's picture
dazhuntley
22nd Jan, 2016
My advice, for what it's worth; Use LARGE eggs. For the drizzle, do 3 lemons with 120g sugar, punch 2 dozen holes deep into the cake with your skewer. Don't focus on the 'topping' focus on getting as much of that juice down the holes as possible. The topping comes from what won't go down. Moist, juicy, heavenly cake every time.

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