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.
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!
2nd Mar, 2008
Will definitely make this again...yummy!!
29th Feb, 2008
What a great cake! I keep having to make more of this cake as it disappears very quickly!
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...
26th Feb, 2008
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.
24th Feb, 2008
This recipe is absolutely delicious and esay to make, the first cake was sooooo good I had to make another!
16th Feb, 2008
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.


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.