Lemon drizzle cake loaf on a pretty platter

Lemon drizzle cake

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(1660 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…

  • 225g self-raising flour
  • finely grated zest 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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.

  2. 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.

  3. Sift in 225g self-raising flour, then add the finely grated zest of 1 lemon and mix until well combined.

  4. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

  5. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.

  6. While the cake is cooling in its tin, mix together the juice of 1 ½ lemons and 85g caster sugar to make the drizzle.

  7. 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.

  8. 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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14th Jan, 2013
Quite average. All my icing went to the edges, suggesting the icing mixture was a bit thin.
14th Jan, 2013
Make this all the time - I do use 2 lemons thoughout for a bit of extra zing!
13th Jan, 2013
Absolutely the best cake I have ever made. the family demolished it before it had time to cool. I will definitely be making this one again
12th Jan, 2013
Think i should try to get a bit healthier, mmmmmmm but that sweet tooth just wont go away, so going to try this tomorrow all that taste and low in calories sound good to me. x Ive only rated it 4 as i have not made it yet but its got to be good. x x x x x
10th Jan, 2013
I make this into buns and add some vanilla to the mix and frozen raspberries to each bun. My friends and work mates love them. One of my favourite recipes ever. Do try it.
9th Jan, 2013
Easy to make. Needed more time in the oven than stated in recipe. Was eaten very quickly!!! :)
8th Jan, 2013
sounds fantastic will definitely make this Royston
8th Jan, 2013
This took longer than it said to bake, easy to make!
7th Jan, 2013
super, mix it up and add buttercream icing. I use more lemon juice though to give it a good zing.
3rd Jan, 2013
Not tried yet but I dying to make it Royston


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