Lemon drizzle cake loaf on a pretty platter

Lemon drizzle cake

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(1636 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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twiggytjt
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.
garns1
3rd Mar, 2008
5.05
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!
spiceyjenn
2nd Mar, 2008
5.05
Will definitely make this again...yummy!!
xantha
29th Feb, 2008
5.05
What a great cake! I keep having to make more of this cake as it disappears very quickly!
sweetpea0902
27th Feb, 2008
I make this cake a lot although ingredients slightly different but makes a really moist cake and lovely for a desert with a blob of cream. My ingredients are as follows... 8 oz butter, 12 oz castor sugar,9 oz s.r.flour, 4 eggs, 9 tablespoons milk grated rind of lemon. 2 lb loaf tin. Method: cream butter,sugar and lemon rind untill light and creamy. Add eggs one at a time and some flour alternatively and finally milk and remainder of flour. I makes for a sloppy mixture so dont worry. Bake in well lined loaf tin centre of oven at 180 deg c for 55 mins approx. When cooked it should be firm to touch. Meanwhile add 2 tablespoons of icing sugar to juice of lemon and brig to boil to melt sugar. Prick cake all over and pour of the lemon mixture. Be careful removing from tin. Enjoy...
wendie2040
26th Feb, 2008
5.05
made this cake last night and its all gone!! delicious light moreish east to make cake ! will definately be making again soon. didnt have loaf tin so made in a square tin,came out just fine.
gillialan
24th Feb, 2008
This recipe is absolutely delicious and esay to make, the first cake was sooooo good I had to make another!
Lovely72
16th Feb, 2008
5.05
Very easy to make, took longer to cook than the suggested 45/50 mins although I did bake it in a heart shaped tin for Valentines Day (ahhhh) which may have been why. Tasted lovely and was a winner with the other half! Kept very well for 2/3 days.
duckfoot
11th Feb, 2008
5.05
This was a lovely quick and easy cake to make. I actually supervised my 10 year old daughter and she made it! My husband has now put her in charge of all cake making as it was one of the best cakes we have had!
blitz64
11th Feb, 2008
4.05
oopps keep forgetting to star rate it

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