Lemon drizzle cake

Lemon drizzle cake

  • 1
  • 2
  • 3
  • 4
  • 5
(1514 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.
teresa1977
8th Apr, 2012
5.05
Cake is lovely light & fluffy, did this for my dad & he loves lemon so used zest of 5 lemons and juice of 4 and literally was perfect
vjackman1976
7th Apr, 2012
5.05
Easy to make and tastes delicious. I would follow the advice of others and use two lemons for the zest next time, as I would have enjoyed and even more lemony taste.
schteve
6th Apr, 2012
4.05
Really lovely cake but really really sugary!
twinte
5th Apr, 2012
5.05
Quite simpy, this is a wonderful recipe! I've made it for the team over here in Afghanistan and I now seem to be on cake baking duty every other night. Stop making recipe's so easy!!
aquaman
4th Apr, 2012
5.05
I had a bit of a tinker about with this today, adding 50g cocoa powder and changing the lemons for oranges.....my 'test team' in the local pub preferred it to the lemon version.
lawnor
4th Apr, 2012
5.05
I screwed this cake up by guessing my loaf tin had twice the volume when it has much less, I set fire to the baking paper and I dropped the not quite cooked cake and it was still delicious. I'll definitely be baking this again, but next time I'll do it properly with the correct loaf tin.
emilyrebeccaa
2nd Apr, 2012
Used an orange instead, due to lack of lemons! Looks and smells delicious though :)
beccyg_83
2nd Apr, 2012
5.05
This recipe made a perfect lemon drizzle cake- will be making this again and again. I used zest and juice of 2 lemons to make extra lemony and this was just right. I ended up having to cook it for 1 hour 5mins on gas mark 5 on middle shelf (cakes always burn on my top shelf) - this is mainly due to my rubbish oven though!
louisestaff
2nd Apr, 2012
5.05
So easy an tasty
traintrack
1st Apr, 2012
mmm...this was really good! i think it could have done with a little more lemon flavor but the end product was really successful! made this with my twin sister and it was really great! i really like the loaf style and i think it really works well for this cake! YUM!

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.