Lemon drizzle cake

Lemon drizzle cake

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(1595 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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Mayuskita's picture
Mayuskita
30th Jan, 2018
5.05
Absolutely delicious, I haven't used a lemon zest but lemon juice instead and it was
Rmac84
28th Jan, 2018
0.05
I have no idea why this has 5 stars. I have tried this recipe multiple times. I accidentally made this recipe today and then realised it was the one I hate. 4 eggs make this very eggy. Plus I had to cook it for twice the length of time stated for it to be cooked (45 mins and its wobbling like jelly), obviously because of the eggs. I will return to the Nigella Lemon Syrup Loaf, as this is super light fluffy and perfect every time. Please try the NIGELLA recipe instead of this.
Susan Wilton's picture
Susan Wilton
20th Jan, 2018
5.05
Great success. Good recipe and worked perfectly. Very tasty and moist.
Tracey Taylor-Provost's picture
Tracey Taylor-P...
15th Jan, 2018
2.55
I tweaked the recipe by using 3 eggs, 200g butter and sugar, 250g self-raising flour, zest of whole lemon and adding half the juice of the lemon into the mix and the remainder for the drizzle and it has come out light, zingy and tasty.
flauffy
4th Jan, 2018
3.8
Taking advice from previous comments, I upped the lemon content by adding the juice and zest of one lemon into the mix and only used 3 eggs. It took closer to an hour and 10 minutes for my cake to bake all the way through but possibly the fact that I was using a ceramic loaf tin contributed to this. A zesty, tasty little cake that went down well with friends.
Sam9
31st Dec, 2017
3.8
I’ve made this a few times now, I always use a little lemon juice in the batter along with 3 rinds (I love lemon) and the rest of the juice from those 3 lemons over the top as a drizzle mixed with icing sugar. It soaks in beautifully and makes it so moist whilst not being runny/gooey. It bakes in a silicone loaf tin for about 50-60mins. It’s absolutely delicious and a firm favourite with our family.
Ruby Wally's picture
Ruby Wally
26th Dec, 2017
5.05
Easy to make and tastes really good. Not a fan of the final look though.
Leo86
25th Nov, 2017
3.8
Easy to make, good texture and very moist but needs lemon juice in the cake mixture and a lot less butter!
sophiesporg
23rd Nov, 2017
5.05
great recipe, but too much egg, 3 is all you need. also reduced the amount of sugar and still tasted fab !!!
struan666
29th Oct, 2017
0.05
Way too much egg. Making this with 4 eggs is like making egg-flavoured egg loaf. No sweetness comes through. Or lemon. Just EGG. Halve the eggs, in other words. S xox

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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.
topthorn10
11th Jun, 2016
Could I do this in a 7" round cake tin?
L.J
13th Jul, 2015
hello! does anyone have any idea about icing this? if i wanted to make it in to more of a birthday cake, i want to add on the glaze, but then would i ice over the top - any help would be greatly apprecaite.....i am WAY out of my depth!!!!! x

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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
Pumpkineater84
25th Aug, 2015
Also just thought I bet this would be gorgeous with limoncello in mix or mixed with some of the topping? And might try this again substituting the lemons with grapefruit it could be gross but might be nice
Pumpkineater84
25th Aug, 2015
Whatever size tin you use good to always put the tin on a baking sheet or traybake tin I have had dreaded overspill of cake mix in oven before and it takes forever to clean oven never again! Cake took 65 mins in my oven at 160 fan after 50 mins covered with foil and re checked every 5mins looks great loing forward to trying it when it cools down
vicki_mh
8th Feb, 2015
5.05
I've adapted this for a lemony sandwich. Add 2tsp of baking powder to the batter then split between 2 20cm sandwich tins. I also always use the zest of 2 lemons in mine for a stronger lemon taste. Sandwich with whipped up mascarpone (or cream if you prefer) and lemon curd, and pour over the lemon/sugar mix as usual.
Nightbaker
11th Nov, 2014
Made this cake several times and never failed. Just soaked last one in lemon liqueur, not tried it yet. I use loaf tin liners from Morrison's, no messing around greasing or cutting up baking paper etc
love.orange123
28th Oct, 2014
5.05
So simple and yet such a lovely treat. :) I don't have a scale so I was forced to use cup measurements. For the cake you can use 1 cup of butter, 1 cup of sugar and 2 cups of flour, 4 eggs and the zest of two lemons (I love a strong lemony taste!)
Nightbaker
27th Oct, 2014
Bake 2 cakes in 21cm x 10cm loaf tins. Same instructions as per with the following changes - mix is for 2 cakes: 300gm baking marg, 250gm caster sugar, 3 eggs, 300gm self raising flour, rind from 2 lemons and juice from half lemon. 160c fan assisted. 45 - 50 mins, test with skewer. Cakes have always split but no problem. Add juice from lemons to caster sugar for moist drizzle or icing sugar for crisp topping. Never fails.
angie120's picture
angie120
9th Jul, 2014
One lemon = 3 tablespoons if you don't have any lemon just add I bit of the juice to the mix
dhanisha_j
3rd Jun, 2014
5.05
After reading the reviews I attempted to make this last night. It was the easiest recipe to follow and the cake turned out PERFECT! The sponge was so soft and moist, it went down like a treat. I made a few changes: * Bakes in a 9inch round tin * Put 1 and 3/4 of lemon zest in the cake mix * Used 1/4 to cover the top of the cake for decoration * Put 1/2 lemon juice into the mix. * Baked at 160 fan for 40 minutes * Poured the lemon syrup on the cake whilst it was hot. Definitely a winner!!!

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