Lemon drizzle cake

Lemon drizzle cake

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(1539 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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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!
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?

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