Lemon drizzle cake

Lemon drizzle cake

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(1530 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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20th Feb, 2012
VERY GOOD but it is not very Lemony DO NOT made the drizzle when the cake is cooking
20th Feb, 2012
it is delicous and yummy
19th Feb, 2012
tried making it a few times now! absolutely delicious and easy to make, trust me this is from a girl who can barely make toast without burning it! :P just a few tips though if your doing it for the first time, always better to use 3 lemons for the topping as it increases the lemon flavour if you like your cake as zingy as i do!
19th Feb, 2012
Way too much butter, completely unnecessary and a bit sickening.
18th Feb, 2012
I cannot believe no-ones actualy realised its ICING sugar not CASTER sugar for the topping !!! Really nice recipe apart from that mistake.
18th Feb, 2012
Very easy to make & tasted delicious. Added a little more lemon zest to the cake & more juice to the icing it was certainly a moresish winner..
17th Feb, 2012
This was so easy to make! It actually made a little too much batter for my loaf tin as I didn't have the right size, so the remaining mixture I put into cupcake cases. Made perfect individual portions.
16th Feb, 2012
i made this cake with lime juice because there was no lemon at home and it was delicious"
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!!!!!!!!!!!


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