Lemon drizzle cake

Lemon drizzle cake

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(1490 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…

  • finely grated zest 1 lemon



    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



    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. 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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4th Jun, 2016
Hi riskyangie, heres a answer to your question, I line my cake tins with cake tin liners. I get them for the poundshop you get about 25. You can get loaf tin liners & cake tin liners. Hope thats useful to you.
20th May, 2016
Lovely light cake from this recipe. I made three for our church fair, but the second one collapsed as I cooked it as instructed for 50 mins. Skewer was coming out clean, but the middle was still soggy. The other two were successful because I cooked them for about 75mins. My husband was happy though, as I cut around the soggy bits and he got to eat it (So did I) Scrumptious!
ameliacooks's picture
17th May, 2016
Wow my first attempt at making a lemon drizzle cake and it went down really well with all my family! I took the advice from the comment below and added in the additional juice from half a lemon into the cake mix for extra lemon-y-ness!! The cake is huge!!
14th May, 2016
Followed recipe too the instructions, same loaf tin, oven temperature, and it turned out great. will make it again. I didn't get the same topping as advertised so will try icing sugar next time.
7th May, 2016
Lovely cake, which always seems to vanish quickly. I used to buy a "just add eggs" type kit, but the other half said he prefers this cake. I use juice from half a lemon in the mix (so 2 lemons in total, save waste) and the zest from both in the mix. Very lemony and yummy.
19th Apr, 2016
I followed the recipe exactly and the cake was truly delicious. Very moist, lovely lemon flavour and beautiful soft sponge. The recipe is very easy. The second time I made this was also delicious. I haven't been able to make the toppling really crisp - perhaps more sugar is required for the final drizzle step? Anyway, this doesn't stop the cake being yummy.
18th Apr, 2016
this c8k gav me faith in ht ejueasuc chruisat in the light
13th Apr, 2016
OK, I've worked out why cakes are burning on the outside and soggy in the middle. The temperatures are wrong in the recipe as someone else has pointed out. It should read 180C normal oven and 160C for a fan oven. Personally, I still think the temperatures are too high. This is a victoria sponge mixture which should cook on 160C in a normal oven, no higher, especially as it is a big cake and not done in a sandwich tin. I have done this and it has turned out perfectly. Also, the tin size is far too small for the amount of mixture. Go with the large 2lb bread tin or split into two 1lb tins. That way you won't have cake mix burning on the bottom of your oven. For extra precaution I double lined the tin with baking paper and have no burnt edges. Now for the drizzle bit and going with the reviews, I think it's got to be two lemons!
10th Apr, 2016
Love this recipe, everyone cannot get enough of it!! For the 'drizzle' I recommend using granulated sugar as opposed to caster sugar as this works much better. Forget the bad review, this is the best lemon drizzle cake I've ever made and it's dead easy!!!
7th Apr, 2016
Made around 6 times now. Always comes out perfect, use a 2Ib loaf tin though its much better using Stork spread and not butter as comes out soft and lighter. The icing never looks like the pic but you get a lovely sugary texture to it anyway.


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