Lemon drizzle cake

Lemon drizzle cake

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(1526 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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Vicklepickle
2nd Jun, 2017
3.8
The recipe says 180C / fan 160C / gas 40.
MrsKernow
19th Mar, 2017
3.8
Sorry to disagree, Betty79, but it actually says 180 (conventional oven), fan 160 or gas mark 4.
Kirsty2017
9th Mar, 2017
2.55
Cooking times are way off! Needs an awful lot longer than stated. I had to cover the top with foil to stop it burning!!
Robinson family
17th Feb, 2017
5.05
I am 7 and I have just made this cake.this recipe was easy to follow and the cake was delicious! I served the cake slightly warm. My. Parents loved it , I'm about to deliver some to my Grandfather !
clintwestmetal
1st Feb, 2017
5.05
After numerous different ways and many attempts at this I believe I've absolutely nailed it now- as a sandwich. Split the mix between two 8" sandwich tins, add 2 teaspoons of baking powder to the existing recipe, use the zest of 2 lemons and the juice of half a lemon in the cake and use the juice of 2 lemons for the drizzle. Chuck a ton of raspberry jam in between both halves for a fantastic tang.
CastawayJen
31st Jan, 2017
5.05
Perfect first time lemon drizzle! Didn't get the sugar crisping on the top, but I believe I didn't wait for the cake to cool down enough. Next time I will pour over half the drizzle, wait for it to cool and then use the other half. I used the zest and juice of 2 lemons and it's super lovely and lemony. Rich and moist, soaked all the way through nicely. Only needed 45 minutes in the oven for me (compared to other comments which needed longer). Could put icing drizzle on the top, but would be too sweet for me! Will bake again!
Little Gnome
28th Jan, 2017
5.05
Just made this today - absolutely delicious. I didn't have a suitable loaf tin so used a 6.5" round cake tin. Took a little longer to cook - an hour - but still lovely texture. Will now be a regular bake.
Stitchwitch
25th Jan, 2017
5.05
I made this cake yesterday following the recipe apart from adding the lemon juice to the mixture (of the half lemon left over)...the cake was so easy to make and turned out beautifully.....five stars
pm18
22nd Jan, 2017
3.8
I used a 2 pound loaf tin that worked well. After 40 minutes, I tested it with a skewer to find it a bit runny inside though the top was quite brown so I covered it with foil, placed it in the bottom shelf and gave it 20 more minutes. The cake came out well though next time I may cover it with foil earlier (I have a fan oven by the way). I used the juice of two lemons in the drizzle and poured part of the drizzle when warm and the rest after the cake was slightly ghtly cool so that it was both moist and with a bit of a crunchy topping. The cake tasted good and the only reason I gave it 4 stars is because it needs a bit of improvising.
ChefMaddog
22nd Jan, 2017
5.05
good recipe, tastes great!

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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.
claramac3009
13th Jun, 2014
Ahhhh - may be its because its too hot when I ice it. Will try later. Thanks!
C Glasgow
23rd May, 2014
0.05
I made the mixture in my Kitchen Aid. The cake turned out darker on the outside than the picture and split at the top - is my oven too hot? I used a silicone loaf tin - would this affect the result? I applied the drizzle but the result was a pretty wet dense madeira type cake. It's in the bin...
goodfoodteam's picture
goodfoodteam
2nd Jun, 2014
Hi Claire. It does sound like your oven may be a little too hot, check the temperature with an oven thermometer and take a look at our cake tips here for more details: http://www.bbcgoodfood.com/howto/guide/how-make-cake-top-10-problems-fixed Thanks.
colleen48
10th Apr, 2014
I'm really confused - there was a totally different recipe for lemon drizzle cake that I had saved in my favourites - it had ground almonds in it. I signed it today to look through my favourites to find that my real favourite lemon drizzle cake has been replaced by this one! And the one I wanted is nowhere to be found on this site! Cany anyone tell me why this happens?
zzze
24th Sep, 2013
How is the drizzle made and applied to form a crispy frosting?
goodfoodteam's picture
goodfoodteam
28th Apr, 2014
Hi there, as the drizzle cools the sugar hardens and creates a crisp, glazed topping, thanks.

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