Lemon drizzle cake

Lemon drizzle cake

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(1526 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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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.
6th Apr, 2016
I've made this cake three times now and each time it has come out just perfect. It does need a slightly longer cooking time I have found but I have a dodgy right hand side to my oven. My whole family loves this and any gathering I am always requested to bake and bring this along.
3rd Apr, 2016
I followed this recipe exactly and it turned out OK. After 50 minutes, it was cooked at the sides but raw in the middle. I covered it with foil and it went back in for another 15-20 mins, checking every 5 minutes, and for the last 10 mins I cut a hole in the foil to expose just the undercooked bit. The middle of the cake is nice and moist but I feel it's overcooked at the sides. I used a silicone loaf tin, which sounds like it was lucky as the silicone sides stretched and all the mixture stayed in the tin. I like the flavour of the cake but it would be even better if it was a bit more tangy. The cake was nice and my friends seemed to enjoy it but I will try a different recipe next time.
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.


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