Lemon drizzle cake loaf on a pretty platter

Lemon drizzle cake

  • 1
  • 2
  • 3
  • 4
  • 5
(1660 ratings)

Prep: 15 mins Cook: 45 mins


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
Save to My Good Food
Please sign in or register to save recipes.


  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 225g self-raising flour
  • finely grated zest 1 lemon



    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



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 85g caster sugar


  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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
25th Nov, 2014
Delicious cake, loved by everyone that tries it. My other half regularly requests this cake and it's so easy that I don't mind throwing it together whenever I have some lemons in.
lindylou's childcare
9th Nov, 2014
well......the eating was a bit too good, we both enjoyed it and I scoffed a whole cake in a week, so am looking to make another one today. well two ...one for mum and one for me..so good. hope it's as good this time.
lindylou's childcare
2nd Nov, 2014
mm well I haven't actually eaten it yet...just this second made it took less time than it says in the recipe to cook but then I did make two little cakes ( for my mum) as well as the loaf from the recipe. I was amazed at how much sugar goes into the lemon juice at the end too and that didn't seem the same as my Grandma's lemon drizzle. I'm sure she used icing sugar. Oh well proof is in the eating....
31st Oct, 2014
amazing.. highly recommend a try!! worked a treat.
30th Oct, 2014
made this last night using golden caster sugar, I will have to adjust the recipe as there was no lemon flavour in the sponge itself, and also had to add in a whole load more of sugar for the drizzle topping, I think juice of 1 lemon is enough with about 100g of white granulated sugar just to get that extra crunch!
talltone's picture
25th Oct, 2014
The daddy. If I could give this six stars, I would. Every time I've made it (for a different audience!) I get comments of "Oo, I didn't know you could bake! It was lovely!" And it's so easy! By the way, it never looks quite like the picture; mine tend to rise and split a bit - but all the better for absorbing that drizzle! TIP: Don't forget to line with one folded sheet - this wll save the drizle running off the side and you get a nice sweet crunch at the edge.
20th Oct, 2014
What a fantastic cake. The sponge was so light. I did add a more lemon rind to mine. Like others I can't seem to get the crunchy sugary top. Have done it with cake warm & cold, but both times no crunchy topping. Any advice appreciated.
17th Oct, 2014
Easiest cake I've made. Favourite with the family. Always really moist.
12th Oct, 2014
Sewing Bee
12th Oct, 2014
What size eggs do I need for this recipe please?


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.