Lemon drizzle cake

Lemon drizzle cake

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(1527 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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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!
emmaskipper
10th Mar, 2012
5.05
I made this cake today and it is lovely! I will be amking it again for my mum for Mother's day.
jen1664
9th Mar, 2012
5.05
I make this gluten free by just changing the flour to gluten free self raising. It's great, everyone says that you wouldn't know it was gluten free. It has become a firm favourite and I make it regularly.
23steffi23
7th Mar, 2012
Cake turned out absolutely delicious, but I did make a few changes.. I used half golden caster sugar and half soft brown (cos I love the flavour of brown sugar) and I used about a third of the flour as wholemeal with a pinch of baking powder and added some crunch poppy seeds. I love making substitutions with wholemeal as its much better for you but it doesn't work with some recipes so I only substituted a little for this cake. The cake was super moist and a total sweet treat! The poppy seeds added a great little crunch to the texture too! Oh and after it was baked I fed half the syrup to the cake and the rest I added icing sugar to and made a sweet sticky lemony icing to drizzle on to make it really pretty and yummy!
karinannapfetzer
7th Mar, 2012
Nice and moist and tangy. Yum.
karinannapfetzer
7th Mar, 2012
Nice and moist and tangy. Yum.
maloybishop
7th Mar, 2012
Easy to make, and a lovely cake. Keeps very well, but then again, didn't last long!
ooseymouroo
7th Mar, 2012
I just wanna like it all off!
desbralass
4th Mar, 2012
I made double the mixture then spplit it between 3 loaf tins...cooked very well and loved every bite!

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