Lemon drizzle cake

Lemon drizzle cake

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(1567 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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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.
19th Mar, 2017
Sorry to disagree, Betty79, but it actually says 180 (conventional oven), fan 160 or gas mark 4.
9th Mar, 2017
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
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 !
1st Feb, 2017
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.
31st Jan, 2017
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
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.
25th Jan, 2017
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


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