Lemon drizzle cake

Lemon drizzle cake

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(1479 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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13th Feb, 2012
I have made this cake several times using the original recipe but occasionally adding more lemon. It is a firm favourite with my family, friends and work colleagues.
12th Feb, 2012
This cake is amazing! Definitely worth making two at a time as it doesn't last long! Enjoy!!!!!!!!!!!
7th Feb, 2012
Nice and moist!
5th Feb, 2012
Delish! My mum loves it and my husband's flying club demolished one! Used zest of one and a half lemon-lovely. Question: why doesn't my topping look like the picture? Mine was more just crunchy sugar on top which was yummy, but pic looks icing-like? I didn't wait for cake to cool before pouring on; I poured drizzle topping on whilst cake was still v warm and tin was hot. Is that why??
2nd Feb, 2012
This cake was so yummy!! i thought it turned out perfectly. i took it to the 'in-laws' house when it was still warm and i had to wrap it to travel with it which is I think the reason why mine didnt end up with the white hardened top. I didnt receive any praise from the family for various reason; its not kosher, its too fattening and its too lemony! whatever! me, my partner and his friend really really enjoyed all the non kosher, lemony calories!
1st Feb, 2012
I was in a rush at home when one of my daughters came in a said she needed a cake for the cake sale and I wiped this up it's great! so easy and quick to make hope this helps! good luck
1st Feb, 2012
I've made this 3 times since christmas and has been a winner every time! I do use this zest of 2 lemons as recommended by others and I also put the glaze on as soon as the cake comes out the oven and top it off with icing sugar mixed with lemon juice for an extra lemony taste!
29th Jan, 2012
This recipe is brilliant and is now one of my Dad's favourite cake's. Once cooked its normally demolished within the hour in this household! A bit of an amateur when it comes to cooking as well but the recipe is so easy to follow.
29th Jan, 2012
Fantastic recipe!!! Thank you for sharing it. The cake was lovely and my husband, who generally does not like sweet stuff, loved this!!!
28th Jan, 2012
Lovely cake. It didn't last very long as it was a big hit with my family. I have added to my list of favourites :o)


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