Lemon drizzle cake

Lemon drizzle cake

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(1603 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…

  • finely grated zest 1 lemon



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

  • 225g self-raising flour

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. 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. Sift in 225g flour, then add the finely grated zest of 1 lemon and mix until well combined. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

  2. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the juice of 1 1/2 lemons and 85g caster sugar to make the drizzle. 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. 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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11th Feb, 2008
oopps keep forgetting to star rate it
11th Feb, 2008
Lovely & moist. After reading the comments, I used 2 lemons, but found it a little too lemony for me & the family. Will be definitely be making this cake again, but will stick to the original recipe.
7th Feb, 2008
very popular everytime!!! lovely recipe. I usually use two lemons though. :)
4th Feb, 2008
Like most comments I too used zest of 2 lemons, and also done lemon & lime, just as good. Top marks for this one, if you want it seriously lemony then could try adding a drop or 2 of pure lemon oil(Lakelands sell it, not the fake stuff). Got good comments all round from friends who have been lucky enough to get a slice!!
2nd Feb, 2008
Lovely cake, very lemony and enjoyed by the whole family. I would make this again.
2nd Feb, 2008
This cake is so easy to make,my family loved it, its so refreshing to eat with a lovely cuppa!!I also put a few drops of lemon juice in the mixture.Im gonna make this cake for my mum on mothers day she will love it!!
1st Feb, 2008
This is the most fabulously moist cake. Anyone loves it. It's very easy to make and freezes really well. Making it again this weekend for my Mums birthday.
28th Jan, 2008
Best lemon drizzle cake i have made and eaten! always have lots of complements too!! very easy to make i did add the zest of the 2 lemons too, i bet a lime drizzle would be nice yumyum!!
gillesruppert's picture
27th Jan, 2008
Very nice and easy recipe. Seeing the other comments, I added the zest of 2 lemons, which was really nice. Cut down on the sugar as well (only 200g) and left of the drizzle. The whole house still enjoyed and we reduced the calories a bit like this. It's the month of diets after all :-)
19th Jan, 2008
this cake is delicious - i actually used two lemons mmmmmmm yummy


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