Lemon drizzle cake loaf on a pretty platter

Lemon drizzle cake

By Tana Ramsay
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(1691 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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kejames77's picture
kejames77
28th Sep, 2017
5.05
Very straightforward and easy to make. I made it for the first time to take to a Macmillan cancer support fundraiser and the whole thing sold and got great reviews. I'm glad I managed to try it myself for 50p! It was light and fluffy and the drizzle was very zingy but I may use more zest in the cake next time to give it more of a lemon flavour.
Baker-Elfriede's picture
Baker-Elfriede
26th Sep, 2017
5.05
Love lemon drizzle, I had a drop of milk to the batter with the eggs to make it slightly more moist but apart from that variation it's a fool-proof recipe.
CakenGiftsindia
26th Sep, 2017
5.05
"I love this Lemon Drizzle cake recipe! Excellent taste" Thanks for sharing a good recipe.
claire673
8th Sep, 2017
5.05
This cake has never failed me, I've made it so many times and it's delicious. I use zest of 2 lemons in the cake and I use juice of 2 lemons and granulated sugar instead of castor to give it the nice sugar crunch toppin as using castor sugar has never given me a hard crunchy topping, granulated always does.
lizziefoodie
28th Aug, 2017
5.05
I listened to advice and added the zest of 2 lemons instead of one to the recipe, and the juice of half a lemon. Mine baked in 45 mins at 160 on a fan, with foil round the top for the last 20 mins. I used a thin new IKEA loaf tin that was about 11 x 25 - could've fit all the mix in by the time I saw it cooked but I was being cautious so I had some left over. It's a lovely cake. I used 100g of sugar instead of 85g and ended up with a proper topping that looks similar to the photo.
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.

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zzze
24th Sep, 2013
How is the drizzle made and applied to form a crispy frosting?
goodfoodteam's picture
goodfoodteam
28th Apr, 2014
Hi there, as the drizzle cools the sugar hardens and creates a crisp, glazed topping, thanks.

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