Lemon drizzle cake loaf on a pretty platter

Lemon drizzle cake

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(2130 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…

  • 225g self-raising flour
  • finely grated zest 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

For the drizzle topping

  • juice 1½ lemons



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 85g caster sugar


  1. Heat oven to 180C/fan 160C/gas 4.

  2. 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.

  3. Sift in 225g self-raising flour, then add the finely grated zest of 1 lemon and mix until well combined.

  4. Line a loaf tin (8 x 21cm) with greaseproof paper, then spoon in the mixture and level the top with a spoon.

  5. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean.

  6. While the cake is cooling in its tin, mix together the juice of 1 ½ lemons and 85g caster sugar to make the drizzle.

  7. 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.

  8. 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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Eilidh Beattie's picture
Eilidh Beattie
30th May, 2020
Amazing cake. Turns out just like the picture would highly recomend.
Abi Johnston's picture
Abi Johnston
28th May, 2020
Amazing cake. Turns out like the picture says. I highly recommend this cake for you to try at home.
28th May, 2020
Delish, made in 2lb tin for 50 mins. I cut the sugar to 125g for the cake and 40g for the glaze. Who needs that much sugar in their lives? I don't think it affected the taste, in fact it was very lemony, everyone enjoyed it.
Tunmi Williams-Falokun's picture
Tunmi Williams-...
27th May, 2020
It’s all wrong, there isn’t nearly enough lemon, it’s a plain sponge. The icing clearly won’t work. Don’t believe the hype, I’m writing this case off unfortunately
katierebekah's picture
25th May, 2020
My go-to lemon drizzle recipe! I always add extra lemon zest (3 lemons) to the cake mixture and split equally into two loaf tins. I also recommend adding a spoonful of the flour with each egg to reduce the chances of the mixture curdling/splitting. Takes about 50 minutes to bake at 160 Fan. I also double the ingredients for the drizzle so each loaf gets a good coating then leave to cool completely before eating to get a nice crunchy top.
23rd May, 2020
Read these reviews while the cake was baking and panicked a bit, but mine turned out great and tastes delicious! I used a larger loaf tin (I believe 2lb) as that's all I had but it turned out to be the perfect size. For the cake I used a mixture of salted and unsalted butter and plain flour instead of self raising plus three level teaspoons of baking powder. It was nowhere near baked at 45 minutes and I ended up leaving it in the oven for a total of 75 minutes (I think 70 would have been sufficient though). Topped it as per the recipe and then also drizzled some glace icing over once cool.
Lauren O'Shea's picture
Lauren O'Shea
22nd May, 2020
What a waste of good ingredients. Be warned - the tin size stated in the recipe is Too small your cake will spill & sink in the middle. I had a gut feeling it was too small when I poured my mix in to it but the recipe had such good ratings I trusted it. You need to use a bigger tin or split the mix in 2.
P.J. Burns's picture
P.J. Burns
13th May, 2020
This worked really well for me. I used exactly the ingredients and amounts stated; the only change I made was that I baked it in a 9x9in brownie tin, rather than a loaf tin, as the one I had was too small. I added about 3 minutes onto the baking at the end, just to be on the safe side, but it was delicious!
11th May, 2020
I don’t understand why this cake has such high ratings as many have commented that the cooking time is way out and the glaze is different from the picture. This is exactly what I found; after 50 minutes the cake was still very uncooked - it took about 20 minutes more and then the glaze is clear not frosted as per the picture. For a common cake like this I would imagine there are many better and more reliable recipes available.
9th May, 2020
Forgot to rate - have made this many time and turns out fine. I do find turning the oven down to 160 at the end just lets them cook a little longer without burning.


31st May, 2020
Hi, my cake cracked along the top, do you know why?
18th May, 2020
Hello , I am new to baking so a bit confused on the drizzle bit- does the cake have to be completely cool when you put the drizzle on and do you keep it in the tin when you do so ? Thank you :)
Sweetschaos's picture
8th Apr, 2020
Hi can you swap lemons for lemon juice? If so do you know what measurement please, with present times just trying to use ingredients I have, thankyou.
Esther_Deputyfoodeditor's picture
8th Apr, 2020
Hi, Esther from the food team here! If you mean long life lemon juice then yes! Id recommend using 2 tbsp in the icing but just leave out the zest from the cake don't try replacing it with juice. Thanks for your question!
27th Feb, 2020
I'm just about to make this cake - but please, can you make recipes fit on one sheet of paper! I've used two pieces just for the sake of the last line of the recipe!!!
Barney Good Food's picture
Barney Good Food
27th Feb, 2020
Can we suggest cooking straight from our BBC Good Food App (available for free on your smart phone or tablet) that way you won't have to use any paper.
22nd Sep, 2019
Hi. Is a 2lb loaf tin suitable for this recipe?
goodfoodteam's picture
22nd Sep, 2019
Thanks for your question. Yes, a 2lb tin is suitable. If the dimensions are slightly different, it's worth keeping an eye on the cake towards the end of cooking time to ensure it's not overcooked.
Janet Palmer's picture
Janet Palmer
20th May, 2019
Unfortunately my cake burnt on top whilst not cooked in the middle after only 30 minutes.I followed recipe to the letter so why ????
goodfoodteam's picture
20th May, 2019
We're sorry to hear this. It sounds like your oven is too hot or is it possible the grill was on?


16th Mar, 2020
This is similar to a pound cake recipe. And in the way you can add 3 tablespoons of milk and some extra lemon juice to a pound cake, I did exactly that with this cake. I used self raising flour but since moving to France, the self raising flour has less raising agents so I gave it a boost with an extra half teaspoon of baking powder. I used a 9x21 loaf tin in silicon and had to cover with foil toward the end to ensure the last part baked properly.
Hazman 1819's picture
Hazman 1819
24th Mar, 2020
Yes, you can make it fit in one piece of paper.
Rebecca Adams's picture
Rebecca Adams
16th Jan, 2020
Just a tip for people reading comments about overflowing and it being too eggy. You need a 2lb loaf tin and I once made the mistake of using plain flour and that is why it tastes eggy!! Made it with self raising numerous times and it is amazing!!!
Júlia Láng's picture
Júlia Láng
4th Sep, 2019
the recommended tin size is WAY too small. half the dough oozed out. either use larger tin, or half the measurements, or bake in 2 tins
Hannah Brindley's picture
Hannah Brindley
17th Aug, 2019
Following some of the comments I read (I am not a Baker at all) I used close to 3 large eggs, (I can't stand eggy cakes!) a tsp of vanilla extract and the juice of one lemon which I added to the mixture. I also used stork instead of unsalted butter. Instead of a large cake the mixture fitted 12 muffin cases perfectly, which is great for the kids! They loved them.!
4th Aug, 2019
I used 3 medium eggs, 2 tablespoons of milk, zest of 2 lemons and the juice of half a lemon (which is ideal when you need the juice of 1.5 lemons for the drizzle). The cake is deliciously moist and lemony.
Teresa Smith
17th Apr, 2019
I had to tweak a few things to make this work: - use a 30cm x 9cm x 9cm Loaf pan (Kaiser does a good one) - reduce to 3 medium eggs - add zest of 2 lemons instead of 1 - add 2 capfuls of vanilla extract for a richer taste Also cook time might be slightly longer but not by much.
1 to 3's picture
1 to 3
11th Apr, 2019
Needs a bit more lemon flavor
KookieKat72's picture
12th Feb, 2019
This is a great tasting recipe and not too dry but I did find that it was only cooking on the outside and not in the inside so I had to cover it in tin foil and put it in for another 10 minutes. I also added in 2 lemon zest and 1 juice instead of just 1 zest because I felt as though there wouldn’t of been enough lemon flavour.
Jennifer Roberts's picture
Jennifer Roberts
2nd Nov, 2018
As others have mentioned, use 3 eggs and a longer cooking time. Otherwise great. I topped mine with a lemon cream cheese icing.


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