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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18th Mar, 2012
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.
16th Mar, 2012
Absolutely amazing, a complete success, the best cake I've ever made! Took this into the office and it was gone in seconds
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!!!
12th Mar, 2012
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
12th Mar, 2012
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!
11th Mar, 2012
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
11th Mar, 2012
Absolutely fabulous!
10th Mar, 2012
I made this cake today and it is lovely! I will be amking it again for my mum for Mother's day.
9th Mar, 2012
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.
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!


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