Lemon drizzle cake

Lemon drizzle cake

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(1504 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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26th Nov, 2011
I really enjoyed making this cake, very simple to do, guests loved it too, A pudding with a refreshing zing that leaves you wanting more. I would recommend this to anyone, a quick and tasty cake! Yum yum!!!!
25th Nov, 2011
24th Nov, 2011
I regularly make this cake for my customers, it really is a delicious recipe.
22nd Nov, 2011
It is definatly has an amazing cake!!!! it is so moist and light at the same time, i do find that i have to cook mine longer than what it says by just a bit though. I do cook it for all my familys birthdays!!! :D
22nd Nov, 2011
this cake has become a regular bake in our house. I add a little extra fresh lemon juice to the mix. it's really delicious.
21st Nov, 2011
Lovely cake! went down a treat with the whole family! 5 stars by far :)
21st Nov, 2011
I made this for our sunday roast dinner pudding and it was lovely. So easy it must be impossible to not get a perfect cake every time!!
21st Nov, 2011
Have made this twice now and gotten rave reviews both times. I used bottled lemon juice both times as I didn't have a fresh lemon. I also put some of the lemon juice into the cake mix instead of peel and this made it super moist. I used a round cake tin instead of loaf tin. ]
20th Nov, 2011
so worth 5 stars - delicious!
17th Nov, 2011


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