Lemon drizzle cake

Lemon drizzle cake

  • 1
  • 2
  • 3
  • 4
  • 5
(1472 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
Save to My Good Food
Please sign in or register to save recipes.

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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
siobhang
21st Jan, 2012
5.05
Have made this several times, with always excellent results. Making it again this afternoon, too!
littlerainbowman
19th Jan, 2012
5.05
brilliant, so many requests for me to make this for peoples birthdays, absolute winner
fulgencio
18th Jan, 2012
1.05
Oh dear what did I do wrong? The cake sank and I found the middle was soggy after all that liquid poored over it, though I did follow the recipe to the letter. I am sure it is something I did wrong as so many people have raved about this recipe. Any advice as I will try again.
Ravenisdead's picture
Ravenisdead
18th Jan, 2012
3.05
Bugger I say as I must of put the frosting on too soon, shall give it another go. However it does taste yummy
ginaemsims
18th Jan, 2012
5.05
This was my first cake I have ever made and was one of the best I have ever eaten. It was do easy to make even if I did have to rescue it when I forgot a crucial ingredient! I had to bake it for 1hr but that was the only change in the recipe. Would recommend for any novice cake makers.
bbang2012
17th Jan, 2012
5.05
This was my second ever bakng in my life. So easy to make and everyone loved it!
Margetts63
14th Jan, 2012
5.05
I've only just started to bake cakes and my work mates thought I had been baking cakes for years!! Georgeous cake enjoyed by everyone. Gordon's wife is very clever.
sophieh88
14th Jan, 2012
Ive made this cake 3 times now. Every time ive done it with a small twist to make it suit the occassion. Its delicious! And goes down great with children too. Thank-you for such a great recipe.
shengxuen25a
14th Jan, 2012
www.machineryandequipment.org The carbon steel is easy to rust,as long as there is plastic spraying off ,there comes rust.
heyles1
13th Jan, 2012
5.05
It was delicious and kept well for a few days. My husband loves it. Next time I would cook it for at least 50mins as it was slightly undercooked in the middle, but still gorgeous. Didn't get the white top though. I think I left the sugar in the lemon juice for too long.

Pages

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.