Lemon drizzle cake

Lemon drizzle cake

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(1496 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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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!
lizziedealey
1st Apr, 2012
5.05
Forgot to rate!
lizziedealey
1st Apr, 2012
5.05
Complete baking novice, but still found this recipe really easy to follow and the resulting cake was delicious. Probably would use 2 lemons next time after reading the comments, otherwise no changes!
jimr78
30th Mar, 2012
5.05
great cake p.s my second comment forgot star rating
jimr78
30th Mar, 2012
5.05
tried this reciept last week added a little more lemon and my wife said it was better than her mums! making some more for our walking holiday.
bikergirl63
30th Mar, 2012
5.05
This is the most delicious cake. Really lemony and moist. For a dessert I cut a silce and spread one side with strawberry jam and topped with clotted cream - AWESOME!
sasher
28th Mar, 2012
5.05
This was so easy to make and tested totally lush. Would definitely make again x
beautifuljulie
27th Mar, 2012
5.05
This was simply amazing! And it has stayed delicious for a week!
ridiculina
18th Mar, 2012
5.05
So fresh, moist and delicious! From now on this is my favourite lemon cake. I didn't have any self raising flour so I replaced it with plain flour, 1.5 teaspoons baking powder and 0.5 teaspoon salt. Worked as a charm. Also I didn't have any caster sugar, so I used regular sugar for the cake, but ran the sugar for the drizzle in a food processor. After reading the other reviews, I used zest from two lemons and the lemon juice from 1.5 lemons. Perfect! Thank you for sharing this recipe.

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