Lemon drizzle cake

Lemon drizzle cake

  • 1
  • 2
  • 3
  • 4
  • 5
(1550 ratings)

Prep: 15 mins Cook: 45 mins


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.


  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • finely grated zest 1 lemon



    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



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 85g caster sugar


  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.
15th Jan, 2008
Very easy to make and disappeared from the plate very fast! Will have to make two next time. DELICIOUS.
11th Jan, 2008
I have made this cake twice now, an excellent recipe! A very tasty, light and moist cake. I used more juice in the drizzle topping to make it even more lemony. Took it to work yesterday as my birthday cake and had loads of requests for the recipe!!
11th Jan, 2008
Sorry gave my comments earlier but forgot to give it a star rating. Gave it a 5.
11th Jan, 2008
I make this cake last night. It is absolutely gorgeous, lovely and moist but not too moist either. So easy to make and the lemon drizzle on top is really lovely. Delighted with the results as were my sons.
3rd Jan, 2008
Truly fantastic. I have also tried it with oranges and it's a complete winner!!
26th Dec, 2007
brilliant but easy cake! i add the zest of 2 lemons makes it a bit more zingy!
21st Dec, 2007
Fantastic doesn't begin to describe it. Could do with more lemon flavour though.
7th Apr, 2015
I put etra lemon in, but put it into two loaf tine,rather than one- that was perfect. She does say at the top- make two, so I think she just didn't indicate two loaf tins. My grandson loved it- brain food for his GCSE revision sessions


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.