Lemon drizzle cake

Lemon drizzle cake

  • 1
  • 2
  • 3
  • 4
  • 5
(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
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.
zobozzo
18th Mar, 2012
4.05
I added a bit more lemon zest and it works for those who like things slightly more lemony :) simple and easy recipe
xenasummer
18th Mar, 2012
5.05
I've now made two of these cakes, even though I never managed to get the sugar crust on top, it is still singly handily the best cake I've ever made. My parents both loved it, this is impressive since my mother dislike lemon with a passion. Great recipe, easy to follow, and tastes so good!
leibaby
18th Mar, 2012
5.05
This cake is absolutely amazing! Even for those who aren't particular fans of lemon flavoured cake! I stuck to the recipe & it came out perfectly - though i did separate the mixture into two loaf tins instead of one.
dawncooper
18th Mar, 2012
5.05
this is a lovely cake. is simple to make, did add a tspn of lemon essence to it to increase the flavour as i felt not enough taste of lemon.
donnalovescheese
16th Mar, 2012
5.05
Absolutely amazing, a complete success, the best cake I've ever made! Took this into the office and it was gone in seconds
bakingbeauty
13th Mar, 2012
I have used many lemon drizzle recipes and this has to be the best one I've found although I did add the extra rind but it made it a bit too sharp for the children but adults loved it!! Tanya Ramsey cake reciepies have always been excellent and this one is no different!!!
hellojenn
12th Mar, 2012
5.05
I have been told by so many people that this is the best cake they had ever tasted! So moist and everyone's favorite, i find myself making at least one a week to keep everyone content!!
MrsChurcherxo's picture
MrsChurcherxo
12th Mar, 2012
5.05
Tasted gorgeous. I added a few drops of lemon juice and some extra lemon zest to the mixture to make it a little more tangy. The second time I made this I used half the mixture for cupcakes and the other half to make a smaller cake - they both tasted just as good as the usual version!
orwell
11th Mar, 2012
3.05
this it ok i would make it in a thiner tray so the dizzle can get thew all of the cake and DO NOT make the dizzle befor it is cook and i would make more dizzle
mariab89
11th Mar, 2012
5.05
Absolutely fabulous!

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.