Lemon drizzle cake

Lemon drizzle cake

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(1482 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…

  • 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…

  • 225g self-raising flour

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. 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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pjtrudgill
19th Nov, 2016
0.05
Attempted this cake last night... there is clearly something wrong it was raw after 50 mins and I used correct size tin it was almost like it was enough ingredients for two cakes! May try next time... this ended up in the bin with a few cooked bits round the side... the skewer came out clean because still liquid inside... needs amending!
clintwestmetal
9th Dec, 2016
5.05
I've found more success using this recipe but split between two 20cm sandwich tins. Raspberry jams between the two halves works a treat!
ohyeah
10th Nov, 2016
5.05
Regarding the timings, I think its a little unfair to blame the author always, there are many variables which will determine the cooking together with the obvious differences in the oven temps, not all will cook at exactly 160 due to the manufactures specifications, thermostat differences and alike but also I found a huge variation in the cake tins used. My tins which are relatively new and fairly thin behave pretty much "on time" whereas my mothers 70 year old heavy duty tend to take much longer. The results though through experience tend to give the same great final product.
ohyeah
9th Nov, 2016
5.05
tried this cake this morning and found timings a little quick, but just waited till the cake was spring back a the touch and hey presto perfect! Must admit I'll try more lemon next time both zest and juice, can never have too much of a good thing.
acjacobs
4th Nov, 2016
5.05
I've made this a few times now and it really annoys me. There's no way on earth that this cake will cook in 45 minutes. At 160 in a fan oven, this is going to take 75 minutes. After 45 to 50 minutes it's completely raw inside. With all the comments saying exactly the same thing you'd thing that BBC Good Food would do something. If someone followed this and presented it to Gordon Ramsey on one of his shows he'd be putting a slice of bread either side of their face and calling them an idiot sandwich. And there is absolutely no way it's going to look like that with the instructions given. The only way I can make it look like that with a nice crispy top is to add just enough lemon juice to the sugar to turn it into a fairly thick paste. Then drizzle the remaining juice over the cake first to give it a soak. Once that's done, pour the paste over and spread it as needed.
ZahraLondon
27th Oct, 2016
5.05
This is my favourite cake recipe ever! Always goes down a treat. Agree with the others, takes about an hour in the oven. I tend to 'double drizzle' - so the lemon & caster sugar mix to soak into the cake then finished with lemon & icing sugar mix zig-zagged across the cake to make it look prettier.
Janepj
26th Oct, 2016
3.8
Agree with comments re cooking time - takes much longer, definitely need extra lemon and I am now using icing sugar for the topping as c sugar so far failed to produce white crunch
Tillbridge
3rd Oct, 2016
There was no mention of warming the lemon juice and sugar to make the drizzle! My cake is sort of grey now where I poured the lemon juice and sugar over it!
zchatc8
10th Sep, 2016
agree with previous comments that it needs to be baked for much longer than suggested - took 1 hour 5 mins in a fan oven at 160, otherwise middle of the cake isnt cooked
amdramqueen133's picture
amdramqueen133
4th Sep, 2016
This is gorgeous! My nephew came back for a second slice.

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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
3.8
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"
Nightbaker
11th Nov, 2014
Make sure you whisk the butter/marg, sugar and eggs well. Don't forget to sift in the self raising flour before folding in to the mix. Bake in the middle of the oven for 45min at 160 fan. Check with skewer in the middle of the cake at 40min. If it sticks it aint ready. As soon as it doesn't stick it's ready.
angie120
9th Jul, 2014
Add I bit of cornflour to the lemon and sugar. This will thicken it
claramac3009
8th Jun, 2014
Great cake to make though my drizzle doesn't 'frost' like the picture shows. Anyone know why?
goodfoodteam's picture
goodfoodteam
12th Jun, 2014
The drizzle should frost, make sure you are using the correct sugar, and ice the cake when it is still warm but not too hot, thanks.

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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
ladynellington
9th Jul, 2013
Double the lemon rind and juice (3 lemons) and 100g sugar for topping for more fresh, lemony zing.
tashynadarling
21st Jun, 2013
Use large eggs, add extra zest (and juice of half a lemon) for an extra lemony kick!

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