Lemon drizzle cake

Lemon drizzle cake

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(1537 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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20th Apr, 2012
this is really good to make for a dinner party and it all goes before you can say knife
20th Apr, 2012
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!
19th Apr, 2012
Very easy and soooooo good! Love the 'zing'from the lemon. I will also try one time with lime instead.
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
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.
14th Apr, 2012
1st time I've ever made a lemon drizzle cake...was so easy & tasted deeeeeeelicious!!
13th Apr, 2012
Can anyone tell me whether this recipe requires a 2lb or a 1lb loaf tin?
10th Apr, 2012
I love this cake! It's so easy to make! I will definitely make it again.
9th Apr, 2012
Very tasty. I found that if I wrap it in greasproof paper then double-wrap it in tin foil, it keeps for at least 3 weeks and still stays moist.
8th Apr, 2012
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


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