Lemon drizzle cake

Lemon drizzle cake

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(1493 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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fangiodog
29th Jun, 2017
5.05
I add orange and it's gorgeous. Also do all in one with mixer
vall
29th Jun, 2017
5.05
Fantastic cake! Made this last night and turned out great even if I made it on a 23cm round tin (loaf tin unavailable) which surprisingly raised and tasted awesome! Also I used 125gr of sugar instead of 225gr as its a bit too much for our taste! Would make it again!
nataliewaddie
24th Jun, 2017
5.05
Great recipie, lovely moist cake. I used the rind of two lemons in the cake mix & also the juice of a lemon to increase the lemon flavour. Took 50mins to bake. Don't think it will last very long it's so good! Will look forward to making again.
hazeloftheshepherd
21st Jun, 2017
5.05
Fab recipe, have made many times with excellent results. The drizzle topping makes it so moreish!
claire673
19th Jun, 2017
Lovely cake, followed the cake recipe exactly and it turned out well, did need longer cooking time though. I used granulated sugar for the topping for more of a crunch. I'm going to make again today and I think I'll try it with more lemon zest.
edasilva
7th Jun, 2017
Definitely a winner. Made two cakes in one day as first one was demolished by my husband only. Used three lemons and 120g of sugar for the syrup as suggested in one of the tips, also zest of two lemons and definitely bigger loaf tin. Worked very well as it turned to be very moist and lemony. No doubt will make it again.
Karo4
4th Jun, 2017
Wonderful recipe, but used only 150g of sugar in the cake and a handful of candied peal instead of zest - turned out great!
RegL
3rd Jun, 2017
0.05
I'm sorry that I only read these comments after I put my cake in oven. I followed recipe including tin size and oven temp - the dough has now spilled out all over the oven. What a waste. I am an excellent cook but less confident baker and rely 100% on precise measurements.
Vicklepickle
2nd Jun, 2017
3.8
I love this cake but I have learnt that this recipe needs more lemon flavour so I use more lemon zest (1 and a half) and the juice of 2 Lemons for the drizzle. I also find the cake always needs quite a bit longer than the 45 minutes!
rampervm
9th May, 2017
5.05
Such an easy and delicious cake to make and loved by all. I am having requests for this all the time. Living in Trinidad allows me to have such lovely lemon flavor!

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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.
Val46
17th Oct, 2016
My lemon cakes (and other loaf cakes!) always seem to end up with a "crack" down the centre, and around the edge is always done first, but the centre takes longer, where am I going wrong please? Too much liquid?
goodfoodteam's picture
goodfoodteam
31st Oct, 2016
Thanks for your question. It sounds like your cake tin is a bit too small. If the cake is significantly peaked it'll be much higher in the middle and will therefore take longer to cook than the outer edges. Hope that gets to the bottom of it. If not, take a look at our Top 10 cake problems fixed article for more advice.
Shanicetsang
8th Oct, 2016
Can I use this recipe for an 8" cake?
goodfoodteam's picture
goodfoodteam
15th Oct, 2016
If you don't have a suitable loaf tin, you could use an 8 inch round tin instead but you will need to adjust the timings slightly to accomodate the different depth of cake mixture. We'd suggest keeping an eye on your cake from about 3/4 of the way through the stated cooking time to ensure it doesn't become overcooked. Once the cake starts to look golden and feels springy to the touch, then take it out and test it to see if it's done.

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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
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...
Hilarygypsy
26th Sep, 2015
Delicious every time - really soak the cake with drizzle, made with granulated for extra crunch! I make a separate topping with icing sugar and more lemon juice, mixed to a thick pouring consistency to spread over cake when cool, on a rack, and allow to gently pour down sides. Have also mixed lemon juice with lime juice. First cake to go at the Macmillan coffee morning!

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