Lemon drizzle cake

Lemon drizzle cake

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(1527 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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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.
lizziedaisy
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.
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.

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Shanicetsang
8th Oct, 2016
Can I use this recipe for an 8" cake?
goodfoodteam's picture
goodfoodteam
15th Oct, 2016
If you don't have a suitable loaf tin, you could use an 8 inch round tin instead but you will need to adjust the timings slightly to accomodate the different depth of cake mixture. We'd suggest keeping an eye on your cake from about 3/4 of the way through the stated cooking time to ensure it doesn't become overcooked. Once the cake starts to look golden and feels springy to the touch, then take it out and test it to see if it's done.
laura_j_83
29th Sep, 2016
Just wondering - should I be using medium or large eggs?? :-)
JEMBull
25th Aug, 2016
Can anyone tell me if you can make this cake with gluten free SR flour. Thank you.
rampervm
30th Jul, 2016
5.05
How many grams is the juice of 1 1/2 lemons? I am in Trinidad and the lemons are certainly different to those in London.
goodfoodteam's picture
goodfoodteam
16th Aug, 2016
Thank you for your question. It doesn't really matter if the lemons differ in size a little. If you happen to have very big lemons, you could try using just one. Hope this helps.
topthorn10
11th Jun, 2016
Could I do this in a 7" round cake tin?
L.J
13th Jul, 2015
hello! does anyone have any idea about icing this? if i wanted to make it in to more of a birthday cake, i want to add on the glaze, but then would i ice over the top - any help would be greatly apprecaite.....i am WAY out of my depth!!!!! x
jule955
4th May, 2016
Hi L.J, I usually do that with my lemon drizzle - bake it in two round tins, drizzle both cakes and sandwich them with icing. I use the icing recipe from the link below. It makes enough to ice the top of the cake as well, but not quite enough to do the sides too. Everybody so far has loved it, but I'd be careful not to use too much of it; I drizzle my cakes a lot more than the Good Food recipe suggests, so the sweetness of the icing really balances out the sharpness of the lemon. But it might make the whole thing too sweet if you go with the original cake recipe. http://www.hippopotamousse.com/2013/07/triple-lemon-drizzle-birthday-cake.html
genty01
27th May, 2015
How do you freeze this? Should I put the drizzle on when I defrost it or does that freeze OK as well? Thank you

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Hilarygypsy
26th Sep, 2015
Delicious every time - really soak the cake with drizzle, made with granulated for extra crunch! I make a separate topping with icing sugar and more lemon juice, mixed to a thick pouring consistency to spread over cake when cool, on a rack, and allow to gently pour down sides. Have also mixed lemon juice with lime juice. First cake to go at the Macmillan coffee morning!
Pumpkineater84
25th Aug, 2015
Ignore my last tip just tried and its gorgeous only thing I would do differently next time I would make another 1/3 of the drizzle topping and make holes ever so slightly larger so drizzle distributes deeper into the cake this is really good recipe
Pumpkineater84
25th Aug, 2015
Also just thought I bet this would be gorgeous with limoncello in mix or mixed with some of the topping? And might try this again substituting the lemons with grapefruit it could be gross but might be nice
Pumpkineater84
25th Aug, 2015
Whatever size tin you use good to always put the tin on a baking sheet or traybake tin I have had dreaded overspill of cake mix in oven before and it takes forever to clean oven never again! Cake took 65 mins in my oven at 160 fan after 50 mins covered with foil and re checked every 5mins looks great loing forward to trying it when it cools down
vicki_mh
8th Feb, 2015
5.05
I've adapted this for a lemony sandwich. Add 2tsp of baking powder to the batter then split between 2 20cm sandwich tins. I also always use the zest of 2 lemons in mine for a stronger lemon taste. Sandwich with whipped up mascarpone (or cream if you prefer) and lemon curd, and pour over the lemon/sugar mix as usual.
Nightbaker
11th Nov, 2014
Made this cake several times and never failed. Just soaked last one in lemon liqueur, not tried it yet. I use loaf tin liners from Morrison's, no messing around greasing or cutting up baking paper etc
love.orange123
28th Oct, 2014
5.05
So simple and yet such a lovely treat. :) I don't have a scale so I was forced to use cup measurements. For the cake you can use 1 cup of butter, 1 cup of sugar and 2 cups of flour, 4 eggs and the zest of two lemons (I love a strong lemony taste!)
Nightbaker
27th Oct, 2014
Bake 2 cakes in 21cm x 10cm loaf tins. Same instructions as per with the following changes - mix is for 2 cakes: 300gm baking marg, 250gm caster sugar, 3 eggs, 300gm self raising flour, rind from 2 lemons and juice from half lemon. 160c fan assisted. 45 - 50 mins, test with skewer. Cakes have always split but no problem. Add juice from lemons to caster sugar for moist drizzle or icing sugar for crisp topping. Never fails.
angie120's picture
angie120
9th Jul, 2014
One lemon = 3 tablespoons if you don't have any lemon just add I bit of the juice to the mix
dhanisha_j
3rd Jun, 2014
5.05
After reading the reviews I attempted to make this last night. It was the easiest recipe to follow and the cake turned out PERFECT! The sponge was so soft and moist, it went down like a treat. I made a few changes: * Bakes in a 9inch round tin * Put 1 and 3/4 of lemon zest in the cake mix * Used 1/4 to cover the top of the cake for decoration * Put 1/2 lemon juice into the mix. * Baked at 160 fan for 40 minutes * Poured the lemon syrup on the cake whilst it was hot. Definitely a winner!!!

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