Lemon drizzle cake loaf on a pretty platter

Lemon drizzle cake

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(1660 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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Caramel18
22nd Feb, 2018
5.05
Sooooo good! loved it! Im going to make this again soon. I used alot of lemon zest in the mixture and the topping xxx.
Mayuskita's picture
Mayuskita
30th Jan, 2018
5.05
Absolutely delicious, I haven't used a lemon zest but lemon juice instead and it was
Rmac84
28th Jan, 2018
1.05
I have no idea why this has 5 stars. I have tried this recipe multiple times. I accidentally made this recipe today and then realised it was the one I hate. 4 eggs make this very eggy. Plus I had to cook it for twice the length of time stated for it to be cooked (45 mins and its wobbling like jelly), obviously because of the eggs. I will return to the Nigella Lemon Syrup Loaf, as this is super light fluffy and perfect every time. Please try the NIGELLA recipe instead of this.
Susan Wilton's picture
Susan Wilton
20th Jan, 2018
5.05
Great success. Good recipe and worked perfectly. Very tasty and moist.
Tracey Taylor-Provost's picture
Tracey Taylor-P...
15th Jan, 2018
3.05
I tweaked the recipe by using 3 eggs, 200g butter and sugar, 250g self-raising flour, zest of whole lemon and adding half the juice of the lemon into the mix and the remainder for the drizzle and it has come out light, zingy and tasty.
flauffy
4th Jan, 2018
4.05
Taking advice from previous comments, I upped the lemon content by adding the juice and zest of one lemon into the mix and only used 3 eggs. It took closer to an hour and 10 minutes for my cake to bake all the way through but possibly the fact that I was using a ceramic loaf tin contributed to this. A zesty, tasty little cake that went down well with friends.
Sam9
31st Dec, 2017
4.05
I’ve made this a few times now, I always use a little lemon juice in the batter along with 3 rinds (I love lemon) and the rest of the juice from those 3 lemons over the top as a drizzle mixed with icing sugar. It soaks in beautifully and makes it so moist whilst not being runny/gooey. It bakes in a silicone loaf tin for about 50-60mins. It’s absolutely delicious and a firm favourite with our family.
Ruby Wally's picture
Ruby Wally
26th Dec, 2017
5.05
Easy to make and tastes really good. Not a fan of the final look though.
Leo86
25th Nov, 2017
4.05
Easy to make, good texture and very moist but needs lemon juice in the cake mixture and a lot less butter!
sophiesporg
23rd Nov, 2017
5.05
great recipe, but too much egg, 3 is all you need. also reduced the amount of sugar and still tasted fab !!!

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jule955
4th May, 2016
Hi L.J, I usually do that with my lemon drizzle - bake it in two round tins, drizzle both cakes and sandwich them with icing. I use the icing recipe from the link below. It makes enough to ice the top of the cake as well, but not quite enough to do the sides too. Everybody so far has loved it, but I'd be careful not to use too much of it; I drizzle my cakes a lot more than the Good Food recipe suggests, so the sweetness of the icing really balances out the sharpness of the lemon. But it might make the whole thing too sweet if you go with the original cake recipe. http://www.hippopotamousse.com/2013/07/triple-lemon-drizzle-birthday-cake.html
genty01
27th May, 2015
How do you freeze this? Should I put the drizzle on when I defrost it or does that freeze OK as well? Thank you
genty01
27th May, 2015
I want to make two of these and freeze them for a party. Do I freeze without the drizzle or will the drizzle freeze OK as well? Thanks.
demri1
18th Sep, 2014
Stupid question, but if I'm planning on doubling the size, can I use a round cake tin instead of a loaf tin?
goodfoodteam's picture
goodfoodteam
26th Nov, 2014
Hi there, thanks for your question. When altering the quantities of a cake there is no excat formula for scaling up tin size or cooking time. For best results, make two loaf cakes instead. 
millid02
6th Sep, 2014
Hi all I just made this cake again but this time I melted sugar with lemon juice for topping. I think this may have been wrong as it didn't form a crust. What do others do regarding this. Many thanks in anticipation. Christine
goodfoodteam's picture
goodfoodteam
16th Sep, 2014
Hi there, thanks for your question, there is no need to melt the sugar, just mix with the lemon juice. Thanks.
goodfoodteam's picture
goodfoodteam
11th Sep, 2014
Flour is always plain unless otherwise stated, this will be why the cake sank in the middle.
mellymak's picture
mellymak
1st Sep, 2014
4.05
The recipe doesn't specify whether or not we must use self-raising flour, but I did. In SA, normally the recipes do specify this, maybe its a UK thing that this is just assumed. Was I supposed to use self-raising? I also added 5ml of baking powder. The cake was delicious but the middle of the cake was not cooked and it sank in the middle. I did test the cake and the skewer seemed shiney rather than wet. I wasn't sure if it still needed to be cooked further so I waited an extra 10mins. I was nervous to leave it any longer as it was going very dark on the outside. Did this happen because I used to much raising agent?
bardez
7th May, 2016
5.05
Recipe says "225g self-raising flour"

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angie120's picture
angie120
9th Jul, 2014
One lemon = 3 tablespoons if you don't have any lemon just add I bit of the juice to the mix
dhanisha_j
3rd Jun, 2014
5.05
After reading the reviews I attempted to make this last night. It was the easiest recipe to follow and the cake turned out PERFECT! The sponge was so soft and moist, it went down like a treat. I made a few changes: * Bakes in a 9inch round tin * Put 1 and 3/4 of lemon zest in the cake mix * Used 1/4 to cover the top of the cake for decoration * Put 1/2 lemon juice into the mix. * Baked at 160 fan for 40 minutes * Poured the lemon syrup on the cake whilst it was hot. Definitely a winner!!!
princesspuppet
21st Apr, 2014
I add lemon liquor to mine to give it a real kick.
amatuercakes
29th Nov, 2013
Used lemon juice from a bottle instead of lemons! Didn't add lemon into the actual cake mix, aside from a little lemon juice (again from the bottle). Use fresh lemons if you can, but my version was still a hit. (Must say I guestimated the amount of lemon juice for the drizzle). Sponge was absolutely gorgeous. Used a standard cake tin instead of the loaf tin, didn't find any problems wih this. I did find however that the lemon mix didn't seep into the cake. But overall very good recipe, and I'll definitely make it again.
alissajrobinson
21st Nov, 2013
I baked this in a cake pan rather than a loaf tin, then double glazed it. I let the first glaze sink into the hot cake completely, then once it was cooled, I combined 3 tbsp icing sugar with the juice of 1/2 lemon and spread the icing over the top. It looked and tasted delicious - and not overly sweet like I feared it might.
hazelmcn
7th Oct, 2013
Pour lemon/sugar mixture on the loaf when it is hot - mine really crisped up that way. And as others say - add a little extra rind and juice!
zzze
20th Dec, 2013
thanks!
Ponderer
3rd Oct, 2013
Since 1 and 1/2 lemons are used for the drizzle I add the other half lemons juice to the cake mix. Both times I've cooked this it's won approval from others. Stayed moist for a few days aswell. Also took a tip from elsewhere and used demerara for the drizzle.
Purpleyoga
14th Sep, 2013
Image this with poppy seeds and 2 lemons as per comments below. Delicious
camalamaruun
14th Aug, 2013
if u put the naked lemon in the microwave for 30 second you get nearly double the amount of juice

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