Lemon drizzle cake

Lemon drizzle cake

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(1473 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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janjee
29th Mar, 2016
I made this the other day but it came out rather heavy and dry, not sure why as I followed the recipe. The icing didn't come out like the photo either, maybe I will add a bit of milk next time.
akumi123
28th Mar, 2016
0.05
awful....... just awful! I am always making cakes, so i have a lot of experience, and in all my years of baking i have never seen a recipe so awful. it sank and lots more. you need to add one more egg and more butter and less flour. it does taste nice though. Thanks for ruining my day!
Tashkent
10th May, 2016
Talk about first world problems! Tastes just fine.
Lille Kage Hus's picture
Lille Kage Hus
18th Mar, 2016
5.05
Very easy recipe and a really delicious and moist cake. I added a teaspoon of Lemon Extract as I really like a good strong lemon flavour and also topped with some lemon flavoured thinned down royal icing.
parfaiteprincess
18th Mar, 2016
3.8
Really nice although the bottom of the cake was not infused with the drizzle and I missed poppy seeds. More drizzle or a bit of juice in the mixture and two tbs of poppy seeds to make it look better?
Bengma
14th Mar, 2016
5.05
Do you know when you were first learning to add in maths and John had 5 slices of cake and Jack had 2 slices and you wondered, why does John need 5 slices of cake!?! This cake is why
Class 142's picture
Class 142
11th Mar, 2016
Very nice tasting cake! Went down a treat for all the family after our meal.
chloe2007
10th Mar, 2016
Just made this cake and i'm so happy with the outcome! Perfect sponge and it is delicious! After reading some of the comments on here about tins, i decided to use the same tin i would normally use to make a cheesecake and it was perfect! I added extra lemon juice for the topping to give it that extra zing! I will definitely use this recipe again- especially as the cake as nearly been eaten by family already!
jenniferhillman
20th Feb, 2016
3.8
This was really easy to make and quite delicious. I followed the instructions but found at 160 it slightly burnt round the edges. 2nd attempt turned temperature down to 140 (fan) for 50 mins came out perfect. Will definitely make again.
robinmckenzie2@...
22nd Mar, 2016
Top tip: get an over thermometer. The dial on your oven (astoundingly!) almost never tells you the correct temperature. Invest in a decent (£10-£15) oven thermometer, and you can bake with confidence. It's almost criminal (in my mind, at least) that oven manufacturers are able to produce ovens that are so wildly inaccurate in their temperature dials. Revolution, I say! But seriously, every serious cook / baker has an over thermometer, so come join the illuminati :)

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