Lemon drizzle cake

Lemon drizzle cake

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(1474 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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7th Nov, 2011
I have made this cake several times for friends at work. It is very easy and turns out beautifully every time- I do find the drizzle tends to soak in and not leave a crust on top of the cake, so I now mix up a little icing sugar and lemon juice to form a paste which I drizzle over the top- truly delicious!
6th Nov, 2011
Best cake in the world!!!!!!!!!!! Recommended to everyone!!
6th Nov, 2011
this test well nice but it took 1hr and 30 min so i was not happy i really doint know what i did. Kaylou586. xx it would be higher but my comment anoyed me.
6th Nov, 2011
Lovely texture cake. Tried the original recipe, but may add more lemon like others have suggested next time. Also would have liked a little more method as to how to get the topping to soak in, but still really enjoyed devouring it :)
5th Nov, 2011
What a lovely cake.. yum yum. Quick easy and perfect results :-)
5th Nov, 2011
great recipe, very lovely tasting cake, ive made this cake 4 times now and has been a hit every time, i find allowing the cake to cool before pouring over the lemon juice give a lighter less moist cake highly recommended
1st Nov, 2011
Lovely cake that got eaten up very quickly; lemony and moreish.
1st Nov, 2011
It was nice but not nearly lemony enough for me and my family, I used the juice of 2 lemons but could have added another for the zing I was so looking forward to!
31st Oct, 2011
Very soft nice cake! Everyone loved it.
31st Oct, 2011
Lovely cake, but surely the drizzle should be icing sugar? Nevertheless, an enjoyable cake and a pleasure to make.


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