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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14th Jan, 2012
www.machineryandequipment.org The carbon steel is easy to rust,as long as there is plastic spraying off ,there comes rust.
13th Jan, 2012
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.
12th Jan, 2012
Use it all the time for little parties- they always get gobbled up!
7th Jan, 2012
this recipie is fantastic easy tasty, highly recommended for afternoon tea. My 10 year old made this with minimum help and got great results
5th Jan, 2012
My first cake! Awesome, very happy with the recipe and so too were my friends...
3rd Jan, 2012
LOVE LOVE LOVE this recipe, so quick and easy. Love the lemony flavour and the crisp topping is just genius!
2nd Jan, 2012
Easiest and tastiest cake I've ever made!
28th Dec, 2011
Easy to make-quite sweet so will reduce sugar next time & used 2 lemons which was perfect flavour
24th Dec, 2011
This is the best Lemon Drizzle ever.
20th Dec, 2011
This cake is so lovely I've made it twice now and my guests loved it both times. The first time I followed the recipe exactly and the second time I used half a lemon juice more than prescribed. I enjoyed both even thought I'm not a huge cake fan. Lovely, thanks for sharing!


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