Lemon drizzle cake loaf on a pretty platter

Lemon drizzle cake

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(1691 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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martinglov
16th Mar, 2008
Yum!
kellydreuitt
16th Mar, 2008
5.05
This cake was absolutely fantastic. Like some of the other coments I added zest of two lemons which added that extra zingy lemon flavour!!
zoebazuin
13th Mar, 2008
4.05
toppie!
notmum
12th Mar, 2008
5.05
Lovely light and moist cake. I used two lemons too, but think I may add a third next time! I will definitely be baking this again.
angelacl
8th Mar, 2008
5.05
Delicious and easy too. My 8 year old son made it with supervision. Used one and a half lemons for the drizzle as the recipe seemed a little ambigous - 11/2 lemon ?? Will definitely be making again!
carolinestrange
6th Mar, 2008
Gorgeous cake and so easy to do. A real winner with the kids - must be all that sugar!!!!
twiggytjt
3rd Mar, 2008
An absolutelly delicious cake and could not stop eating it. I could not get the drizzle to harden up as in the picture. It was nice but more moist than a crispy top. Any tips would be welcomed.
garns1
3rd Mar, 2008
5.05
I made this cake as an extra present for mothers day and it went down a storm! The cake was lovely and moist and had just the right amount of lemon flavour. The iced topping was lovely and tangy. I would strongly recommend trying it!
spiceyjenn
2nd Mar, 2008
5.05
Will definitely make this again...yummy!!
xantha
29th Feb, 2008
5.05
What a great cake! I keep having to make more of this cake as it disappears very quickly!

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