Lemon drizzle cake

Lemon drizzle cake

  • 1
  • 2
  • 3
  • 4
  • 5
(1472 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Betty79
18th Mar, 2017
For all those saying that it doesn't cook in the time stated please be careful with your temperatures. I've seen quite a few mention 160 fan but it actually says 180 fan or 160 gas!
MrsKernow
19th Mar, 2017
Sorry to disagree, Betty79, but it actually says 180 (conventional oven), fan 160 or gas mark 4.
Kirsty2017
9th Mar, 2017
2.55
Cooking times are way off! Needs an awful lot longer than stated. I had to cover the top with foil to stop it burning!!
Robinson family
17th Feb, 2017
5.05
I am 7 and I have just made this cake.this recipe was easy to follow and the cake was delicious! I served the cake slightly warm. My. Parents loved it , I'm about to deliver some to my Grandfather !
clintwestmetal
1st Feb, 2017
5.05
After numerous different ways and many attempts at this I believe I've absolutely nailed it now- as a sandwich. Split the mix between two 8" sandwich tins, add 2 teaspoons of baking powder to the existing recipe, use the zest of 2 lemons and the juice of half a lemon in the cake and use the juice of 2 lemons for the drizzle. Chuck a ton of raspberry jam in between both halves for a fantastic tang.
CastawayJen
31st Jan, 2017
5.05
Perfect first time lemon drizzle! Didn't get the sugar crisping on the top, but I believe I didn't wait for the cake to cool down enough. Next time I will pour over half the drizzle, wait for it to cool and then use the other half. I used the zest and juice of 2 lemons and it's super lovely and lemony. Rich and moist, soaked all the way through nicely. Only needed 45 minutes in the oven for me (compared to other comments which needed longer). Could put icing drizzle on the top, but would be too sweet for me! Will bake again!
Little Gnome
28th Jan, 2017
5.05
Just made this today - absolutely delicious. I didn't have a suitable loaf tin so used a 6.5" round cake tin. Took a little longer to cook - an hour - but still lovely texture. Will now be a regular bake.
Stitchwitch
25th Jan, 2017
5.05
I made this cake yesterday following the recipe apart from adding the lemon juice to the mixture (of the half lemon left over)...the cake was so easy to make and turned out beautifully.....five stars
pm18
22nd Jan, 2017
3.8
I used a 2 pound loaf tin that worked well. After 40 minutes, I tested it with a skewer to find it a bit runny inside though the top was quite brown so I covered it with foil, placed it in the bottom shelf and gave it 20 more minutes. The cake came out well though next time I may cover it with foil earlier (I have a fan oven by the way). I used the juice of two lemons in the drizzle and poured part of the drizzle when warm and the rest after the cake was slightly ghtly cool so that it was both moist and with a bit of a crunchy topping. The cake tasted good and the only reason I gave it 4 stars is because it needs a bit of improvising.
ChefMaddog
22nd Jan, 2017
5.05
good recipe, tastes great!

Pages

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.
laura_j_83
29th Sep, 2016
Just wondering - should I be using medium or large eggs?? :-)
JEMBull
25th Aug, 2016
Can anyone tell me if you can make this cake with gluten free SR flour. Thank you.
rampervm
30th Jul, 2016
5.05
How many grams is the juice of 1 1/2 lemons? I am in Trinidad and the lemons are certainly different to those in London.
goodfoodteam's picture
goodfoodteam
16th Aug, 2016
Thank you for your question. It doesn't really matter if the lemons differ in size a little. If you happen to have very big lemons, you could try using just one. Hope this helps.

Pages

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!
Pumpkineater84
25th Aug, 2015
Ignore my last tip just tried and its gorgeous only thing I would do differently next time I would make another 1/3 of the drizzle topping and make holes ever so slightly larger so drizzle distributes deeper into the cake this is really good recipe

Pages