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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1st Apr, 2012
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!
30th Mar, 2012
great cake p.s my second comment forgot star rating
30th Mar, 2012
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.
30th Mar, 2012
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!
28th Mar, 2012
This was so easy to make and tested totally lush. Would definitely make again x
27th Mar, 2012
This was simply amazing! And it has stayed delicious for a week!
18th Mar, 2012
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.
18th Mar, 2012
I added a bit more lemon zest and it works for those who like things slightly more lemony :) simple and easy recipe
18th Mar, 2012
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!
18th Mar, 2012
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.


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