Lemon drizzle cake

Lemon drizzle cake

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(1496 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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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.
suses22's picture
suses22
27th Aug, 2016
Great recipe, made this cake numerous times now and always turns out perfectly, and most importantly the OH loves it!
acjacobs
26th Aug, 2016
5.05
Made this a few times now and it's always turned out perfectly. Agree with others though: 2 lemons!
damdoum
22nd Aug, 2016
5.05
I can't count the times I've made this, and it's always, always a hit! easy to make and light and yummy!
allielovetocook
12th Aug, 2016
5.05
Absolutely scrumptious cake! Used a 2lb loaf tin, which was the perfect size. Also used the zest of two lemons (they were medium-sized) in the cake and their juice in the drizzle. Mixed the sugar / juice together right at the last minute before drenching the cake with it, then added a light sprinkle of extra sugar on the top and it made a lovely crisp, sweet layer. I have made this cake before using butter, but this time I tried using Stork with butter and have to say the end result is a lighter cake with a better lemon flavour than when I used butter alone. Will be using the Stork option again, for sure.
Loobyk11
24th Jul, 2016
Lovely cake but make sure you use a bigger loaf tin than the 8 X 21!! Much too small... Cake batter all over my oven!
rampervm
12th Jul, 2016
5.05
Made this cake about six times, delicious cake, such an easy recipe

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