Lemon drizzle cake loaf on a pretty platter

Lemon drizzle cake

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(1660 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…

  • 225g self-raising flour
  • 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…

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.

  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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paulajanejones
14th Jan, 2013
4.05
Quite average. All my icing went to the edges, suggesting the icing mixture was a bit thin.
aweltanlan
14th Jan, 2013
5.05
Make this all the time - I do use 2 lemons thoughout for a bit of extra zing!
littlemissbluestone
13th Jan, 2013
5.05
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
vonnie56
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
broomie1176
10th Jan, 2013
5.05
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.
jofackrell
9th Jan, 2013
4.05
Easy to make. Needed more time in the oven than stated in recipe. Was eaten very quickly!!! :)
nance1
8th Jan, 2013
5.05
sounds fantastic will definitely make this Royston
jofackrell
8th Jan, 2013
4.05
This took longer than it said to bake, easy to make!
mikhmcwin
7th Jan, 2013
5.05
super, mix it up and add buttercream icing. I use more lemon juice though to give it a good zing.
nance1
3rd Jan, 2013
5.05
Not tried yet but I dying to make it Royston

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