Lemon drizzle cake

Lemon drizzle cake

  • 1
  • 2
  • 3
  • 4
  • 5
(1550 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…

  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
4th Jun, 2017
Wonderful recipe, but used only 150g of sugar in the cake and a handful of candied peal instead of zest - turned out great!
3rd Jun, 2017
I'm sorry that I only read these comments after I put my cake in oven. I followed recipe including tin size and oven temp - the dough has now spilled out all over the oven. What a waste. I am an excellent cook but less confident baker and rely 100% on precise measurements.
2nd Jun, 2017
I love this cake but I have learnt that this recipe needs more lemon flavour so I use more lemon zest (1 and a half) and the juice of 2 Lemons for the drizzle. I also find the cake always needs quite a bit longer than the 45 minutes!
9th May, 2017
Such an easy and delicious cake to make and loved by all. I am having requests for this all the time. Living in Trinidad allows me to have such lovely lemon flavor!
18th Apr, 2017
Now I see why it's the most highly rated recipe on this site! It is truly delicious.
14th Apr, 2017
Made this for a colleague's birthday as she requested a lemon drizzle. It went down very well. Beautiful texture. Followed others advice and used the juice of two lemons in the drizzle - just upped the sugar. Will certainly make this again.
5th Apr, 2017
My flatmates loved this! I wanted cupcakes, and this recipe made about 27 Really tasty, I thought the cakes were a little bit dry - probably cos this recipe is not intended for cupcakes! But still very good and I'd make again :)
25th Mar, 2017
Have made this twice now and both times it's turned out great. Baked mine at 160 fan for 55 minutes. Very simple to make and delicious. It tasted even better 2 or 3 days later. Would recommend.
18th Mar, 2017
For all those saying that it doesn't cook in the time stated please be careful with your temperatures. I've seen quite a few mention 160 fan but it actually says 180 fan or 160 gas!
2nd Jun, 2017
The recipe says 180C / fan 160C / gas 40.


8th Jun, 2014
Great cake to make though my drizzle doesn't 'frost' like the picture shows. Anyone know why?
goodfoodteam's picture
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.
13th Jun, 2014
Ahhhh - may be its because its too hot when I ice it. Will try later. Thanks!
C Glasgow
23rd May, 2014
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
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.
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?
24th Sep, 2013
How is the drizzle made and applied to form a crispy frosting?
goodfoodteam's picture
28th Apr, 2014
Hi there, as the drizzle cools the sugar hardens and creates a crisp, glazed topping, thanks.


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.