Lemon drizzle cake

Lemon drizzle cake

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
7th Mar, 2012
Nice and moist and tangy. Yum.
7th Mar, 2012
Nice and moist and tangy. Yum.
7th Mar, 2012
Easy to make, and a lovely cake. Keeps very well, but then again, didn't last long!
7th Mar, 2012
I just wanna like it all off!
4th Mar, 2012
I made double the mixture then spplit it between 3 loaf tins...cooked very well and loved every bite!
3rd Mar, 2012
Delicious! Moist and very tasty. Next time I might add more lemon zest and juice to make it a bit more lemony.
1st Mar, 2012
Cake is easy to make and loved by all the family!! After trying my cake my brother in law has requested me to make him 2!!
28th Feb, 2012
So simple yet so tasty. I used the zest and juice of two lemons and it tasted perfect.
27th Feb, 2012
This recipe is great. Really easy to make. It's lovely and moist and I had loads of compliments. Making it again tomorrow & may try the extra lemon zest that others have suggested.
26th Feb, 2012
Lemon Drizzle cake is my favourite cake, so I can tell you I've tried a lot of recipes but this is by far the nicest, I did use 2 lemons and also put the juice of half a lemon in the cake mix as I like mine really tangy, it was amazing it went so quick I made another straight away.


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.