Lemon drizzle cake

Lemon drizzle cake

  • 1
  • 2
  • 3
  • 4
  • 5
(1530 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
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!
vickyjf
14th Jan, 2017
5.05
I've made this loads of times, it is fab, easy and always goes down well!! The timings for cooking are fine, I always give 50 mins. And I throw everything into the food processor to mix, never been an issue. In fact, just going to make another one now
Jobey
12th Dec, 2016
I agree, this recipe takes a lot longer than the specified timings. However, once you get it right, it's a taste sensation! You only need one and a half Lemons, but I now squeeze the left over half into the cake mix with the zest. I also found that I didn't get that traditional frosting when pouring over the cake, so now I leave the cake for at least 30 minutes before drizzling over the sugar and lemon mix. And it works a treat. The çake was obviously too hot on my first attempt, which resulted in the sugar just melting rather than setting. Set your oven at 170-not 180, as it does take longer, and you won't want it to burn. Lovely recipe!
catbail
9th Dec, 2016
My mother (85) was talking only today about how much she used to love lemon drizzle cake. I remembered that it has been one of the most popular things ever on the BBC Good Food site, so despite not being a baker at all, I thought I would give it a go. How disappointing then to read the latest reports on it, from people who presumably know about baking. I am 60, and love to cook, but I'm have never really baked (mainly because, believe it or not, my husband and sons are not interested in cakes!) Does anyone think I should just give it a go?
Mumster28
28th Dec, 2016
I have made this cake several times now and I find the timings given are pretty accurate. It cooks in my oven in 50 minutes. I would advise checking your oven against a thermometer and adjusting your timings if needed and also use the best loaf tin you can - mine is a very solid, heavy duty one. Like others have said, using two lemons gives a really delicious moist cake. Would definitely recommend giving this recipe a go.
Cooking6432
21st Nov, 2016
0.05
This recipe is flawed. I made this absolutely as written. The contents spilled all over my oven, the cake was raw inside but crispy on the outside and the glaze doesn't work as posted. Don't waste your ingredients. I'm going back to America's Test Kitchen.
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.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
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.