Lemon drizzle cake loaf on a pretty platter

Lemon drizzle cake

By Tana Ramsay
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(1658 ratings)
By
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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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sodaboda
23rd Aug, 2017
5.05
Ive made this about 5 times now. Always turns out perfect. Only thing i have ever changed was to and a bit more lemon rind to mix if i fancy it a bit extra! Never fails to work.
FoodieAnj
16th Aug, 2017
5.05
Made this for my boyfriend's birthday yesterday. It is so quick to make and rose beautifully! Looked like a magazine cake :) He's lactose intolerant, so I used dairy-free butter, but it was still perfect. I left it in the oven for 45 mins and it came out a bit browner than the picture, but it still tasted delicious. Only thing I'd change for next time is more lemon! Yum, definitely a favourite in my house now
timilly
13th Aug, 2017
5.05
My 12 year old followed this recipe and entered the cake in the local show. He got first place up against eight other lemon drizzle cakes. One very happy little boy and one very delicious cake :-)
ElleHollyStocks
26th Jul, 2017
5.05
Absolutely fab. Used this same recipe about a dozen times and always comes out perfect! I always get loads of compliments. HOWEVER!!! It definitely needs longer than 45 mins!! Mine usually cooks about 1hr, 1hr 20.. I have a fan oven. I just kept testing with a cake skewer, until its clean. So just keep an eye on it after 45 mins to ensure its cooked perfectly! Also I usually add some more icing drizzled across the top for decoration. Just icing sugar, a squeeze of lemon juice, then a tiny amount of butter to thicken it so it sets rather than running straight off. Then I add shavings of lime/lemon and/or crushed pistachio nuts. The green, golden yellow and white really sets it off! Recommend this recipe for everyone!
nikita_84
22nd Jul, 2017
5.05
So straightforward and completely delicious. I had some blueberries which needed using so I added them to the batter before baking. I used the juice of 2 lemons as suggested and it was perfect.
fangiodog
29th Jun, 2017
5.05
I add orange and it's gorgeous. Also do all in one with mixer
vall
29th Jun, 2017
5.05
Fantastic cake! Made this last night and turned out great even if I made it on a 23cm round tin (loaf tin unavailable) which surprisingly raised and tasted awesome! Also I used 125gr of sugar instead of 225gr as its a bit too much for our taste! Would make it again!
nataliewaddie
24th Jun, 2017
5.05
Great recipie, lovely moist cake. I used the rind of two lemons in the cake mix & also the juice of a lemon to increase the lemon flavour. Took 50mins to bake. Don't think it will last very long it's so good! Will look forward to making again.
hazeloftheshepherd
21st Jun, 2017
5.05
Fab recipe, have made many times with excellent results. The drizzle topping makes it so moreish!
edasilva
7th Jun, 2017
Definitely a winner. Made two cakes in one day as first one was demolished by my husband only. Used three lemons and 120g of sugar for the syrup as suggested in one of the tips, also zest of two lemons and definitely bigger loaf tin. Worked very well as it turned to be very moist and lemony. No doubt will make it again.

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