Lemon drizzle cake

Lemon drizzle cake

  • 1
  • 2
  • 3
  • 4
  • 5
(1504 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
tonster007
24th Apr, 2012
5.05
Can't believe I havent rated this already, wonderful cake, my son literally begs me to make it, and as a bonus it is so simple.
singsong01
23rd Apr, 2012
5.05
Just the recipe I need, simple, delicious and well presented. It is very difficult to fail even I made it!
allysoncooking
23rd Apr, 2012
5.05
A lovely light and tangy cake. Very easy to make and always a winner in my house with family and friends.
saraporter2
21st Apr, 2012
To make this recepie more lemony just add 4 tablespoons of lemon curd and beat into the cake mixture.
afgilbert
21st Apr, 2012
4.05
Nice, but there are better drizzle cake recipes out there
smellysocks
20th Apr, 2012
this is really good to make for a dinner party and it all goes before you can say knife
hdarec
20th Apr, 2012
5.05
Really, really delicious, I was supposed to give the cake to my friend but me and my mum ended up eating it all! I added the zest of 2 lemons and substituted 100g of flour with ground almonds which made the cake really light with a nice texture. Definitely going to be made again!
floortje
19th Apr, 2012
5.05
Very easy and soooooo good! Love the 'zing'from the lemon. I will also try one time with lime instead.
poompie
16th Apr, 2012
this cake was really good! i was making as a birthday cake so i made a really quick glaze made from 2 cups icing sugar,1 1/2 tablespoons butter, soft, 1/2 teaspoon vanilla extract, 1/4 teaspoon salt, 3 to 4 tablespoons milk. I added this on top of the drizzle topping so i was still lemony. i also have it without the glaze but that was for a special occasion
bonniepenn688
15th Apr, 2012
Absolutely delicious! My sister passed on this website and recipe and it received approval from all around the family! Will be made many a time in times to come.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.