Lemon drizzle cake

Lemon drizzle cake

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(1497 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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rampervm
12th Jul, 2016
5.05
Made this cake about six times, delicious cake, such an easy recipe
suses22's picture
suses22
30th Jun, 2016
Fabulous moist cake, so easy to make, and the other half and the neighbours love it
pippa154
12th Jun, 2016
3.8
I'm about to make this for the second time. First time it turned out great although I'm not a fan of so much sugar on the top, think I'll just make the holes, squeeze lemon over and sprinkle with a little sugar, instead of mixing and pouring.
pippa154
9th Jun, 2016
3.8
Just made this and it looks great, however like many others I had to cook it for a lot longer than 40 mins, mine took about an hour, I guess it's because a loaf tin is very deep. I just put some foil over the top for the extra 20 mins to stop the top burning. I used less sugar for the drizzle, about 70g, makes no difference to the crunch and I like to cut calories where I can!
Liz197227
4th Jun, 2016
5.05
I made this cake & it turned out lovely, i put exrta lemon in mine & to make the drizzle heat a little lemon juice in a pan & put sugar into it then leave it to cool down a little then pour over the cake. I line my cake tins with cake tin liners. I get them from the poundshop you get about 25. You can get loaf tin liners & cake tin liners.
riskyangie's picture
riskyangie
2nd Jun, 2016
Hi, I'm new to baking (very new), so would appreciate your advice please. I've bought the tins that have the latch on them and come apart... They are apparently non-stick. Recipes say grease with paper. Now, unless I am an expert in paper folding, they come out looking all concertinered around the edges!? Do I just grease the sides or do I learned the paper folding and cutting mystical art ! Thankful for any advice! Cheers Angela
jeniggy
19th Jun, 2016
Lining tins is a pain. If I were you, I would invest in some non-stick kits for your tin size. You can buy easily from amazon for example. If not, you can buy rounds for the bottom only - already cut. In order to do the sides, you need to cut a length of baking or greaseproof paper just slightly bigger that the circumference of the tin -put the tin on its side and roll it on the paper for a rough idea or measure with a tape measure. Put the cut paper strip in - it will overlap a bit. Just attach a clothes peg on the overlap while you fill with the mixture. REMOVE the clothes peg before baking!!! ( Make sure there are no gaps between the circle and the strip!) Hope this helps! Jenny
Liz197227
4th Jun, 2016
5.05
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.
JenS
20th May, 2016
3.8
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
ameliacooks
17th May, 2016
5.05
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!!

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