;
Lemon drizzle cake loaf on a pretty platter

Lemon drizzle cake

  • 1
  • 2
  • 3
  • 4
  • 5
(1708 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
ptwhite2003
26th Jan, 2015
Well, it's always nice to see your sponge rise, but not as much as this one did! The suggested size cake tin does need seem adequate for the volume of the mixture, nor for the amount of expansion that occurs. I ended up with an overflowing cake which burned onto the bottom of the oven and I had to abandon the cake before it was cooked to prevent a fire and clear the smoke. Use a bigger tin, people.
kerriannecox
19th Jan, 2015
5.05
Very tasty... More tart than I was expecting it to be though
Anisha Mistry Spices's picture
Anisha Mistry Spices
6th Jan, 2015
This truly was a delicious cake! I substituted half the butter for 125 grams of natural yoghurt (it's best whipped as it binds better with the remaining ingredients). Why not give it a whirl.
liza_ashley
4th Jan, 2015
One of my favourite cakes to bake. Foolproof recipe & delicious. I add a little bit of the lemon juice and the lemon flesh. Zingy & yummy!
missmain90
3rd Jan, 2015
This cake was so easy to do. I stuck exactly to the ingredients and method and it turned out great, although it did need longer in the oven - about 1hr 15mins in total. Tasted delicious and got loads of compliments.
JimTurnbull
3rd Dec, 2014
5.05
Went down a storm with my flatmates, who all loved it. Would definitely recommend making two as it goes pretty quickly! Highly recommended and really easy.
Lolalollipops
25th Nov, 2014
5.05
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....
lamm1310
31st Oct, 2014
amazing.. highly recommend a try!! worked a treat.

Pages

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.
Want to receive regular food and recipe inspiration?