Lemon drizzle cake loaf on a pretty platter

Lemon drizzle cake

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(1780 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…

  • 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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dianekv
19th Aug, 2010
5.05
My first lemon cake ever and it was dead easy and sooooooooooooo delish. I actually put lemon zest from 2 lemons and aslo added a bit of a lemon juice into the mixture to make it a bit more lemony
minicoopergirl
17th Aug, 2010
This was a good cake to try out in my new fan oven,adding 2 lemons was fine, smiles all round when sampling. ..Thank You.
lordofmisrule
17th Aug, 2010
5.05
Baked two for the office and they went down a treat. Will definitely be making again.
markinessex
17th Aug, 2010
5.05
Such a delicious cake, especially with a nice cup of tea.
nomrsbeeton
16th Aug, 2010
4.05
just made this cake lovely and light i used 2 lemon zests gave a good zingy lemon flavour, only disappointment my drizzle didnt work any idea`s why??
heleenz
16th Aug, 2010
5.05
Lovely cake! Very easy to make. Added a little more zest (1,5 lemon in total) after reading the comments. Tasted even better the day after I baked it.
ellencupcake
15th Aug, 2010
5.05
The icing sugar sets better I think, that is what is used in the picture :)
ellencupcake
15th Aug, 2010
5.05
I have just took my Lemon Drizzle Cake out of the oven and the smell is amazing! I have put the icing on and have put extra lemon in the cake and icing, I used icing sugar instead, I can't wait to try it!
csjohn
15th Aug, 2010
3.05
I made this cake with my 10yr old... (Actually he did all the work!) earlier in the week following the recipe (although we did use 2 lemons) and it was Delicious! Am making another tomorrow. The icing didn't set like the one pictured. Does anyone know how to make the icing set? Icing sugar instead of caster? Or maybe less caster or lemon juice?? It's still a fabulous cake either way
ju_banana_ju
14th Aug, 2010
5.05
My mum always makes this for me and it is superb!

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