Lemon drizzle cake loaf on a pretty platter

Lemon drizzle cake

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(1710 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
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  • 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.

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Comments, questions and tips

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31st Mar, 2008
I made it for a charity cake sale and it went in minutes! I think my tin may have been a little too shallow as i didn't get the same finish to the top as in the picture but it was still very tasty!
25th Mar, 2008
I have now made this cake twice, the first one following the recipe and the second with the zest from both lemons which made the cake even more delicious. I will certainly be making this cake many more times.
16th Mar, 2008
16th Mar, 2008
This cake was absolutely fantastic. Like some of the other coments I added zest of two lemons which added that extra zingy lemon flavour!!
13th Mar, 2008
12th Mar, 2008
Lovely light and moist cake. I used two lemons too, but think I may add a third next time! I will definitely be baking this again.
8th Mar, 2008
Delicious and easy too. My 8 year old son made it with supervision. Used one and a half lemons for the drizzle as the recipe seemed a little ambigous - 11/2 lemon ?? Will definitely be making again!
6th Mar, 2008
Gorgeous cake and so easy to do. A real winner with the kids - must be all that sugar!!!!
3rd Mar, 2008
An absolutelly delicious cake and could not stop eating it. I could not get the drizzle to harden up as in the picture. It was nice but more moist than a crispy top. Any tips would be welcomed.
3rd Mar, 2008
I made this cake as an extra present for mothers day and it went down a storm! The cake was lovely and moist and had just the right amount of lemon flavour. The iced topping was lovely and tangy. I would strongly recommend trying it!


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