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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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!
lizleicester
18th Apr, 2017
5.05
Now I see why it's the most highly rated recipe on this site! It is truly delicious.
MoreVeg
14th Apr, 2017
5.05
Made this for a colleague's birthday as she requested a lemon drizzle. It went down very well. Beautiful texture. Followed others advice and used the juice of two lemons in the drizzle - just upped the sugar. Will certainly make this again.
FoodieAnj
5th Apr, 2017
5.05
My flatmates loved this! I wanted cupcakes, and this recipe made about 27 Really tasty, I thought the cakes were a little bit dry - probably cos this recipe is not intended for cupcakes! But still very good and I'd make again :)
MrsKernow
25th Mar, 2017
3.8
Have made this twice now and both times it's turned out great. Baked mine at 160 fan for 55 minutes. Very simple to make and delicious. It tasted even better 2 or 3 days later. Would recommend.
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!
Vicklepickle
2nd Jun, 2017
3.8
The recipe says 180C / fan 160C / gas 40.

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