Lemon drizzle cake

Lemon drizzle cake

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(1594 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…

  • 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…

  • 225g self-raising flour

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. 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.

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Comments, questions and tips

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Julie Morgan's picture
Julie Morgan
19th May, 2018
5.05
forgot to say always more time to cook than around 20mins more
Julie Morgan's picture
Julie Morgan
19th May, 2018
5.05
I have made this many times and people who've tried it love it, I think the recipe should say icing sugar for the topping, I make it with the caster sugar as the recipe states, no tweaks needed, top cake!
Leanne Rummy
26th Apr, 2018
5.05
Followed recipe exactly with the exception of the cooking time. Needed 15-20 mins longer than stated but came out perfect!! Moist and lemony!
0182mum
24th Mar, 2018
2.55
I alway start by following the recipes to a T. That way I can try and work out whether it’s worth jiggling with after. However, having got to the stage where I was to put it in the tin, I felt that the whole mixture was extremely dry and floury. I love the flavour of lemons in anything so decided to add the whole lemon juice to the mix to help loosen it. I was worried it would be very dense based on the stodgy mix. Having read the comments, I decided I would check it after 50 mins. As many said it needs far longer and I reckon it was nearer 1hr and 5 mins before the knife came out clean. My first thought was that it would be dry, second thought was it had a very dark tinge around the edges, which looked dare I say a little burnt, next time I’ll cover it for part of the cooking). Anyway, I made up my own drizzle using juice of two lemons and making it quite runny. I then speared the cake and drizzled the lemon juice icing drizzle over the cake in stages. First stage quite warm, and it soaked into the cake, second stage still soaked in a little and ran down sides, third time it lay on top of cake and turned to a little iced lemon with when eating had a little crunch to it. I must admit by the time I cut it although the end piece and edges were harder, the inside was an extremely moist (bit like a Madeira in texture) lemony cake. I will definitely make this again to my own recipe.
CharlesWorthers
23rd Mar, 2018
3.8
Followed recipe to the T - flavour was great, although I found it quite dense and dry.
Heulwen Morris's picture
Heulwen Morris
22nd Mar, 2018
0.05
Very disappointed. Used the same size loaf tin as per recipe and it went all over the sides of the tin and bottom of the oven :(
beantang_
20th Mar, 2018
5.05
Have made this a few times and great every time. As others have mentioned - it took much longer to cook - I think around an hour or just over. Some people refer to it as being too eggy - I can kind of agree as this cake it is more on the stodgy side, however my partner said it was similar to something he'd buy from a cake shop!
sparkymarky800
18th Mar, 2018
0.05
Followed this recipe to the letter.....not cooked. It looked like it had been in the oven 15mins when sliced.....45mins clearly not long enough....now 7/8ths of it in the bin. You have been warned.
Heather Bellamy's picture
Heather Bellamy
26th Feb, 2018
2.55
Always use Mary Berry’s recipe but thought I would give this one a go because it is the top rated cake recipe on here. It doesn’t rise as much and the drizzle doesn’t make as much as I would like! I think it needs more lemon zest, a teaspoon of baking powder and an extra 10/15 minutes in the oven. And double the drizzle quantities - keep mixing sugar into the juice until you’ve got a thickish paste, that will make sure your drizzle sets nice and firm and doesn’t just soak in completely. (Follow heathersbakingdiary on instagram for more tips).
Caramel18
22nd Feb, 2018
5.05
Sooooo good! loved it! Im going to make this again soon. I used alot of lemon zest in the mixture and the topping xxx.

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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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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.
alexandervchan
22nd Nov, 2015
Delicious, just use a bigger tin...

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